Pink peppercorns (no relation to the black or white variety) are slightly spicy but fruity, with a mild citrus taste. Here, they flavor the salt sprinkled on a supereasy vegetable crudo. Slideshow: More Vegetarian Appetizer Recipes
In a bowl, mix the pink peppercorns with the capers and salt. In another bowl, whisk the grapefruit zest with the juice, oil and dill.
On a serving platter, layer the avocados, fennel and apple, overlapping them slightly. Drizzle the grapefruit vinaigrette over the crudo and sprinkle with some of the pink peppercorn–caper salt. Serve immediately, passing the remaining salt at the table.
This fragrant salad is lovely with a lightly floral southern French rosé.