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Under 30 Minutes

Pink-Grapefruit and Avocado Salad

Choose heavy, undamaged avocados. One that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.

  • Prep:
  • Total Time:
  • Servings: 4
Pink-Grapefruit and Avocado Salad

Source: Everyday Food, December 2004

Ingredients

  • 2 pink grapefruits
  • 2 heads Boston lettuce, torn
  • 1 sliced avocado
  • 1 tablespoon olive oil
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper

Directions

  1. Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.

  2. Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

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