Grapefruit, Avocado and Arugula Salad

[mos]

Grapefruit, Avocado and Arugula Salad
1 small pink grapefruit
1 small or 1/2 large avocado
1-1/2 cups baby arugula or mixed lettuces
2 tsp walnut or hazelnut oil
1-2 tsp aged balsamic vinegar
coarse salt and fresh ground pepper
With a sharp knife, cut off the ends of the grapefruit and slice off the peel and pith. Working over a bowl (it saves the juice and cuts way down on mess) cut into segments by slicing on either side of each piece of membrane to release the slices. If the grapefruit sections are very big, cut in half lengthwise.

If you’re doing this ahead of time, leave the segments in the juice so they don’t dry out.
Just before serving, cut, peel and slice the avocado. Lay it cut side down on the board and slice into 5 or 6 slices.
To serve, divide the arugula or lettuce between two salad plates. Interleave the grapefruit and avocado slices over the greens (depending on the size of your grapefruit, you may have more grapefruit than avocado).

Drizzle with the oil and balsamic, then sprinkle with salt and pepper

[Melissa Burnell]

This sounds absolutely delicious, what a great lunch idea.

[mos]

Thanks Liss! It really is good, light, but satisfying. Arugula is my new favorite go to for ‘greens!’

It’s nutritious and less expensive than most of the other greens. I refer to it as a green rather than a lettuce-type of green because it is also great sauteed with a bit of butter as a side;-D

[Author]

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