Cut the avocado in half and remove the core with your knife. Using a pairing knife make 5 or 6 long incisions in the avocado all the way from top to bottom, running the knife through the flesh of the avocado until you hit the skin. Then do the same incision 6 to 8 times horizontally. You should now have a criss-cross pattern on your avocado. Now use a spoon to scoop the avocado flesh from the skin. As you remove the flesh it will fall away into little square pieces.

Cut the grapefruit in half along its equator. Place each half flat side down on your cutting board. Cut off the top peel of one half and then carefully cut the peel away along with as much of the white pith as you can, following the contours of the round fruit so you don't accidentally cut away too much fruit. Once you've cut away all the peel, slice in half again through the centre removing any white pith in the centre and any seeds. Cut each quarter into approximately 6 small wedges. Repeat with 2nd half of grapefruit.

In a mixing bowl add the avocado, grapefruit, white beans, and scallions if using and mix to combine. Sprinkle 1/4 tsp salt, mix and then taste. Add another 1/4 tsp or more according to your taste.

Toast your bread or naan bread or flat bread until crispy and brown.

Top your toasts generously with the avocado salad and eat with your hands or a knife and fork.