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Butter Lettuce, Avocado and Grapefruit Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 15 mins

Serves: 4


  • 1 large pink grapefruit
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1 teaspoon chopped fresh oregano or 1/2 tsp. dried
  • 1 teaspoon chopped fresh basil or 1/2 tsp. dried, optional
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons extra-virgin olive oil
  • 16 whole leaves butter or Boston lettuce (1 large head)
  • 2 avocados, cut into wedges

Nutrition Information

  • calories 264
  • fat 22 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 18 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • sodium 216 mg

How to Make It

  1. Zest 1 tsp. grapefruit peel into bottom of a large bowl. Using a sharp knife, cut away remaining grapefruit peel and pith. Section grapefruit over another bowl, catching juice in with flesh.

  2. Add mustard, 1/2 tsp. salt, 1/4 tsp. pepper, oregano and basil, if desired, to bowl with zest. Whisk in 2 Tbsp. grapefruit juice, followed by oil. Gently toss whole lettuce leaves in dressing. Divide leaves among 4 plates. Toss avocado slices carefully in remaining dressing; divide among plates. Add grapefruit segments to each plate. Serve immediately.

Also appeared in: All You, December, 2014, Holiday Entertaining Special Issue;