Pink Grapefruit, Avocadio, and Walnuts with Mixed Leaves
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large red-fleshed grapefruit 1 large avocado lemon juice
2 ounces baby spinach leaves, coarsely shredded 3-4 handfuls frisee lettuce, torn into bite-sized pieces small handful of watercress, land cress or chia
4 radishes, sliced diagonally 3 tbsps walnut halves extra-virgin olive oil
salt and freshly ground black pepper walnut oil



1 Using a very sharp knife, cut a horizontal slice from the top and the bottom of the grapefruit. Remove the remaining peel and white parts by cutting downward following the contours of the fruit. Working over a bowl, cut down between the flesh and membrane of each segment. Ease out the flesh and put it in a bowl. Cut the segments in half crosswise and set aside with the juice.
2 Cut the avocado in half lengthwise then slice crosswise. Sprinkle with lemon juice.
3 Toss the salad greens with a few drops of olive oil-just enough to barely coat the leaves. Season with salt and freshly ground black pepper. Arrange on individual plates and scatter with the radishes and walnut halves. Add the avocado and grapefruit segments. Sprinkle with the grapefruit juice and just a little dash of the walnut oil, and serve at once.

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