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Pink-Grapefruit and Avocado Salad

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.

Everyday Food, December 2004 http://www.marthastewart.com/336533/pink-grapefruit-and-avocado-salad
3
Rated
60100(8)8
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4

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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