Pink Grapefruit and Avocado Salad

Submitted by Nif_H

"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: 15mins
• Ingredients: 6
• 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.

Reviews

[Leggy Peggy]

Great recipe. We have a grapefruit tree so I was able to use a super juicy, homegrown grapefruit. It was more tart than a pink one, so I skipped the white wine vinegar. I scaled this down for two. Diced the avocado so it would distribute more evenly and used romaine lettuce. Don't think I've ever seen Boston lettuce in Australia.