Lettuce, Spinach, Citrus, and Avocado Salad

This easy salad is chock-full of potassium (avocados actually have more potassium than bananas!), fiber, folic acid, vitamin B6, and omega-3 fatty acids. Adapted from the Greens Cookbook, by Deborah Madison (Broadway Books, 2001).

• Ready In: 10 mins
• Serves: 2-4

Ingredients

• 1  head butter lettuce, limestone lettuce or 1  head bibb lettuce, torn into bite-size pieces
• 1  small  bunch  baby spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)
• 1  red grapefruit, peeled
• 1  ripe avocado, peeled and sliced
• 1⁄4 cup walnuts, pecans or 1⁄4 cup  almonds, toasted

• VINAIGRETTE

• 2  tablespoons  fresh grapefruit juice
• 1⁄2 tablespoon champagne vinegar or 1⁄2 tablespoon  good-quality white wine vinegar
• 1⁄4 teaspoon salt
• 1⁄4 cup  finely chopped red onion
• 2 1⁄2 tablespoons olive oil
•  fresh ground black pepper, to taste

Directions

1. Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately.
2. Makes 2 large or 4 small salads.