Cuban Table Menu
To prevent the avocado from browning, prepare the salad at the last minute. (Serves 8)
* Combine 4 cups pink grapefruit sections, 1 cup diced peeled avocado, and 1/2 cup thinly vertically sliced red onion in a large bowl. Combine 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon canola oil, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper, stirring with a whisk. Drizzle dressing over salad; toss gently to coat.
Cooking Light, January 2008
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