Arugula, Grapefruit, and Avocado Salad

This salad gets a double hit of citrus flavor: the grapefruit segments adorn the greens while their juice gets mixed into the dressing.

Serves 4

• 2 ruby red grapefruits
• 2 tablespoon olive oil
• 3/4 teaspoon kosher or sea salt
• 1 avocado, peeled, cored, and diced
• 1/4 cup red onion, very thinly sliced (about _ small red onion)
• 6 cups fresh arugula, rinsed well and patted dry

 

Remove the skin and pith from the grapefruits. Cut the grapefruits into segments by cutting between and removing the membranes. (Hold fruit over a bowl to catch the juice.) Reserve the juice. Refrigerate the segments until ready to serve.

Place 1/3 cup of the reserved grapefruit juice in a medium mixing bowl. Whisk in the olive oil and salt. Set the mixture aside. Add the avocado and the onion to the dressing. Stir gently.

To serve, place the arugula in a very large bowl. With a slotted spoon, remove the avocado and onion from the dressing and gently toss them with the arugula; there should be jus enough dressing to coat the leaves lightly. Place the salad on a platter and garnish it with the grapefruit segments drizzle the salad with a little more dressing, if needed.

Per serving, about: Calories 203, Protein 3 g, Carbohydrate 20g, Dietary Fiber 6 g, Total Fat 15g, Saturated Fat 2 g, Cholesterol 0 mg, Calcium 83 mg, Sodium 372 mg.