Ingredients
Scale
Citrus Salad Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
Citrus Salad
- 2 ripe avocadoes
- 1 head green leaf lettuce
- 1 head red leaf lettuce
- 2 cups fresh grapefruit sections (pink, white, and/or red; a mixture works well) – see directions in post for how to cut sections
- 1/2 cup chopped red onion
Instructions
Citrus Salad Dressing
- Combine olive oil, vinegar, sugar, salt, celery seed, and dry mustard in a medium-sized jar and whisk until well blended. Cover and set aside.
Citrus Salad
- Peel, seed, and slice the avocados.
- Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
- Divide the dressed lettuce leaves among 8 to 10 individual plates (or arrange on a large serving platter).
- Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like).
- Scatter the red onion (or shallots) on top.
- Lightly drizzle with some of the remaining dressing and serve immediately.
Notes
Make ahead: Dressing can be made 4 to 5 days ahead and refrigerated. Bring to room temperature before using. Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.
- Category: Side Dishes
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 282
- Sugar: 12.9 g
- Sodium: 109.8 mg
- Fat: 23.1 g
- Saturated Fat: 3.3 g
- Carbohydrates: 20.4 g
- Fiber: 5.5 g
- Protein: 2.9 g
- Cholesterol: 0 mg