Food & Cooking Recipes Salad Recipes Texas Grapefruit, Avocado, and Dandelion-Greens Salad 5.0 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Matthew Williams Prep Time: 30 mins Total Time: 30 mins Servings: 8 Ingredients 4 red grapefruits, preferably Texas Rio Star 12 ounces dandelion greens or arugula (from 1 bunch), thick stems removed 3 ripe but firm avocados, pitted, peeled, and cut into ½-inch-thick wedges 3 tablespoons extra-virgin olive oil Flaky sea salt, such as Maldon, for serving Aleppo-pepper flakes (available at kalustyans.com), for serving Directions Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl. Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, and serve. Rate it Print