Mixed Citrus and Avocado Salad

Fresh lettuce is flavored with grapefruit, oranges, avocados and a white balsamic vinaigrette.

Yield: 6 servings, 1 cup dressing
Prep Time: 10 minutes
Difficulty Rating: Easy
Recipe Created By: Kristen Winston Catering
Recipe From: Illinois Farm Bureau Partners

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Ingredients

1 large red grapefruit
2 navel oranges
2 avocados
½ cup fresh Parmesan cheese, shaved
6 cups butter lettuce (sometimes called Boston) or other green leaf lettuce
White Balsamic Vinaigrette (recipe below)
Chives

White Balsamic Vinaigrette

⅓ cup white balsamic vinegar
1 tablespoon Dijon mustard
salt
freshly ground pepper
⅔ cup extra virgin olive oil

Tips & Notes

To pit and peel an avocado, cut in half lengthwise along the large pit. Rotate the sides in opposite directions and pull apart. Remove the pit with the end of a spoon. Ease a spoon gently between the avocado flesh and peel and scoop out the half.

Instructions

Cut a slice off the top and bottom of the grapefruit. Following the line of the fruit, slice off the peel and white pith in thick strips.
Then, holding the fruit, cut along the membranes in between the sections. The sections should fall right out. Repeat with the oranges.
In a large bowl, toss the lettuce with dressing to coat the leaves. Divide equally among six plates. Top with grapefruit slices, orange slices, avocado and Parmesan. Garnish with fresh-snipped chives.

White Balsamic Vinaigrette