Grapefruit and Avocado Salad
By using fresh, un-cooked ingredients, we keep all the natural fiber and subtle flavors. You can use your choice of vinegars or none at all. The citric acid in the grapefruit balances the olive oil well enough. Choose avocados that are firm but soft to the touch. Avocados have 35 percent more potassium than bananas and have fiber and antioxidants.
- 2 grapefruits
- Your choice washed, torn lettuce (greens)
- 2 avocados (small) or 1 large
- Olive oil, to taste
- A pinch of salt (to taste)
- A pinch of ground black pepper (to taste)
I use two bowls: one for your “topping” and one to “toss” the salad.
With a sharp knife, I separate the grapefruit from its peel and white membranes. Do this over a bowl catching all the juice that falls and the fruity grapefruit pieces.
Next you slice and dice the avocadoes and dump them in the bowl.
Drizzle the ingredients with olive oil and vinegar. Taste test and make adjustments.
Toss gently with the lettuce in the second bowl. I wait until it’s on the plate to add pepper. (You may add salt, too.) This serves 4 people, or 2 adults and one hungry teenager.