Name: Bitter Greens, Grapefruit, and Avocado Salad
Prep time: 25 min
Total time: 25 min
Ingredients: 2 pink grapefruits; 2 teaspoons champagne vinegar; 1 teaspoon Dijon mustard; Coarse salt and freshly ground pepper; 1/4 cup low-fat (2 percent) Greek yogurt; 1/4 cup extra-virgin olive oil; 1/2 head escarole, coarsely chopped (4 cups); 2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups); 2 heads frisee, trimmed and torn into bite-size pieces (2 cups); 1 cup fresh basil leaves, torn if large; 1 avocado, halved, pitted, peeled, and thinly sliced; Poppy seeds, for serving

Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.

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Bitter Greens, Grapefruit, and Avocado Salad

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