Grapefruit-Avocado Salad

Prep: 18 minutes. To remove citrus fruits' bitter white pith, cut the peel away with a sharp knife. This recipe makes more dressing than you'll need; you can refrigerate the extra for up to 5 days.

Yield: Makes 4 servings (serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 17g
  • Saturated fat: 2g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 23g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 21mg
  • Calcium: 75mg

Ingredients

  • 1/3 cup orange juice
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons honey
  • 1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks
  • 1 peeled pink grapefruit, cut into sections
  • 1 peeled navel orange, cut into sections
  • 1/2 red pepper, chopped
  • 4 minced green onions
  • 4 cups field greens

Preparation

  1. 1. Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.
  2. 2. Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens.
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