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. This is a Martha Stewart recipe. Enjoy!

• Ready In: 15 mins
• Serves: 14

Ingredients

• 2  pink grapefruit
• 2  heads boston lettuce, torn
• 1  avocado, sliced
• 1  tablespoon olive oil
• 1  tablespoon white wine vinegar
•  coarse  salt and 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.