Food & Cooking Recipes Salad Recipes Pink-Grapefruit and Avocado Salad 3.2 (29) Add your rating & 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 June 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 This refreshing salad really perks up winter lunches and dinners. 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 Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice. 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. Cook's Notes 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. Rate it Print