I love using ruby red grapefruit in this salad. You’ll peel the outside of the grapefruit and section through each membrane and allow fruit to fall into a mixing bowl. Add one tablespoon of granulated sugar and gently mix. Cut in half a ripen avocado, remove pit and flesh with a spoon or scoop, slice avocado and add into the mixing bowl. Zest a whole lemon and juice, add 1 teaspoon of Sea salt or Kosher salt and very gently mix with a spatula. Choosing whatever is your favorite lettuce, bibb, butter, even arugula will work, romaine lettuce or the old stand by iceberg lettuce. Add 2 cups of any greens you like, and again gently mix. Add 1 tablespoon aged balsamic vinegar (or red wine vinegar) and 2 tablespoons of pure extra virgin olive oil. And pepper to taste. Toss gently.
Cover and chill in the refrigerator 20-30 minutes, then plate and devour. It is so refreshing for lunch!
In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.
All Things Citrus.