GRAPEFRUIT & AVOCADO SALAD Traditional White Balsamic Vinegar
Serves 6
12 ounces Butter Lettuce, torn into bite size pieces
2 avocados, pitted & sliced
2 sweet pink grapefruit, supremed
¼ cup sliced almonds
⅓ cup fresh squeezed pink grapefruit juice
¼ cup Extra Virgin Canola Oil
2 tablespoons Traditional White Balsamic Vinegar
½ teaspoon honey
½ teaspoon sea salt
½ teaspoon fresh ground pepper or to taste
1. For Grapefruit Vinaigrette:
Whisk or shake together grapefruit juice, Extra Virgin Canola Oil, Traditional White Balsamic Vinegar, honey sea salt and pepper.
2. Toss 1 tablespoon Grapefruit Vinaigrette with sliced avocado to prevent browning.
3. Place lettuce in a large bowl. Add sliced avocado and grapefruit. Drizzle with desired amount of Grapefruit Vinaigrette and sprinkle with almonds.
NOTE: Would also be great using blood oranges instead of grapefruit.