Pink Grapefruit and Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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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! 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.
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