This is refreshing, delicious salad. It goes with most any main dish.
Grapefruit Avocado Salad
Notes: 1 grapefruit and 1 Avocado for 2 salads
1 red grapefruit, peeled and sectioned
1 ripe avocado
1/2 cup toasted pecans, chopped
Ken's Lite Raspberry Walnut Vinaigrette or Ken's Lite Balsamic Vinaigrette
Toast whole pecans at 350 for about 5 - 8 minutes tossing halfway through. Chop pecans into pieces.
Peel and section the grapefruit. (see notes below)
Cut the avocado in to slices.
Place the mixed greens on a salad plate.
Alternate avocado slices and grapefruit slices on top of the mixed greens.
Sprinkle chopped toasted pecans on top.
Add a little Ken's dressing to each salad.
Notes: To peel and section a grapefruit:
Cut the ends off of the grapefruit to where you can see the pulp.
Using a very sharp knife, Run the knife just under the grapefruit rind to the pulp.
Removing sections of rind until the grapefruit no longer has rind.
Use the sharp knife to slice the sections by cutting the membranes of a section off and removing the section.