prep: 25 minutes
cook: none
cool: none
This is a simple salad that I’ll throw together when I want something bright, citrusy, and full of flavor. The ingredients make for a beautiful blend of taste and color that I never tire of. I like to top it off with a small pour of olive oil and a pinch of flaky sea salt.
3 large Ruby Red or other grapefruit
2 heads butterhead or Bibb lettuce, leaves torn (about 8 cups)
3 large avocados, pitted, peeled, and thinly sliced
1 tablespoon honey
1 tablespoon fresh lime juice
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Flaky sea salt, such as Maldon
1. Peel the grapefruit and use a sharp knife to release the segments from their membranes. Do this over a bowl to catch the juices. Measure out 2 tablespoons juice to use in the dressing.
2. Spread the torn lettuce on a large platter. Arrange the grapefruit sections and avocado slices over the lettuce.
3. To make the dressing: In a medium bowl, whisk together the grapefruit juice, honey, lime juice, 1 tablespoon of the olive oil, the salt, and pepper.
4. Drizzle the salad with the dressing. Sprinkle with the herbs and flaky sea salt to taste and drizzle with the remaining 1 tablespoon olive oil. Serve immediately.
Makes 6 servings