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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is a fresh way to use holiday citrus. Sprinkle toasted sweetened flaked coconut over each serving, if desired. Ingredients:
2 large ruby red grapefruit, peeled and sectioned |
2 large navel oranges, peeled and sectioned |
3 celery ribs, chopped (about 3/4 cup) |
2 large avocados, cut into 1-inch cubes |
1 large cucumber, peeled, seeded, and chopped (about 1 1/2 cups) |
1 jalapeño pepper, seeded and minced |
1/2 cup chopped fresh basil |
buttermilk-coconut dressing |
1 (5-oz.) package arugula |
Directions:
1. Combine first 7 ingredients in a large bowl. Pour dressing over mixture, and toss to coat. Cover and chill 1 hour.
2. Arrange arugula on 6 salad plates. Toss grapefruit mixture, and season with salt to taste. Spoon mixture over arugula using a slotted spoon.
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