Grapefruit and Avocado Winter Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 bunch Arugula
  • 1 heads Bibb or romaine lettuce
  • 2 Haas avocados
  • 1/4 cup Parsley, fresh
  • 2 Ruby red or pink grapefruits
  • 3 tbsp Segmented grapefruit, Juice from

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin
  • 1/3 cup Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Georgia pecan, toasted

Found on godairyfree.org

Ingredients

• 1 to 2 heads Bibb or Romaine lettuce, torn into bite sized pieces
• 1 bunch arugula, torn into bite sized pieces
• 2 Haas avocados, ripe but firm, peeled and cubed
• 2 ruby red or pink grapefruits, peeled and segmented, reserve excess juice
• ⅔ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• Juice from segmented grapefruit (approximately 3 tablespoons)
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup toasted Georgia Pecan halves (you can toast them in a skillet over medium heat)
• ¼ cup minced fresh parsley

Directions

• Arrange the lettuce and arugula on a large platter.
• Arrange the avocado and grapefruit segments on the bed of greens.
• Whisk or blend together all of the ingredients for the dressing, seasoning to taste with salt and pepper.
• Drizzle the dressing over the entire salad.
• Garnish with the toasted pecans and minced parsley.