Pink Grapefruit Avocado Salad

From Jeanette's Healthy Living

This salad was inspired by Grapefruit Avocado Salads I've seen lately. Grapefruit and Avocado are a wonderfully refreshing combination. I found an Orange Muscat Champagne Vinegar at Trader Joes that is citrusy, sweet and tart. You can also use the Clementine Orange Dressing from the Persimmon Salad recipe. Pink Grapefruits are a good source of vitamin A and fiber, and are high in vitamin C. Avocados are high in dietary fiber, vitamin C, and heart healthy monounsaturated fats.

Pink Grapefruit Avocado Salad

2 pink grapefruits, cut into segments

8 cups baby greens

2 avocados, cut into slices or chunks

1 Belgian endive, cut into 1/2” pieces

½ cup thinly sliced red onion

3 tablespoons pistachio nuts, shelled, raw or lightly toasted

Orange Champagne Dressing

4 tablespoons light olive oil

4 tablespoons Orange Muscat Champagne Vinegar

salt and pepper, to taste

To cut grapefruit into segments, cut peel off and remove as much of the white pith as possible. Using a sharp knife, cut along membranes. Remove pink grapefruit segments and set aside.

Mix Orange Champagne Dressing ingredients together.

To serve, place a handful of baby greens on a salad plate.  Top with grapefruit segments, avocado, endive, red onion and pistachio nuts.  Drizzle with dressing just before serving.

Serves 4-6.