Grapefruit & Avocado Salad With Tangerine Dressing
|Ruby red grapefruit||1 Pound (1 Large Sized)|
|Grated tangerine peel||1⁄2 Teaspoon|
|Tangerine juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Firm ripe avocados||20 Ounce (2 Large Sized, 10 Ounce Each)|
|Butter lettuce leaves||18 Medium, washed and crisped|
|Coarse salt||To Taste|
With a knife, cut peel and white membrane from grapefruit.
Cut segments free from membrane into a bowl; squeeze juice from membrane into bowl.
Add tangerine peel and juice, honey, and lemon juice.
If made ahead, cover and hold up to 4 hours.
Peel, pit, and cut avocados into a total of 18 slices.
If cut ahead, put slices in a shallow dish; pour grapefruit liquid over them; let stand up to 1 hour.
Arrange lettuce leaves on 6 salad plates.
Top with alternating pieces of grapefruit and avocado; pour dressing equally over salads.
Sprinkle lightly with salt.