Pink Grapefruit and Avocado Salad
By Tonya Young CooksWithSpice
A light summer salad, with an unusual twist! This was a fun recipe given to me at a friend's dinner party and since I'm always looking for new takes on salads, I snatched it up and added it to my recipes.
heads of boston leaf lettuce
apple cider vinegar
fresh raspberries, lightly crushed
1Arrange individual whole leaves of lettuce as the bottom layer on each salad plate.
2Peel grapefruits. Slice cross-wise, about 1/3-inch thick. Arrange 2-3 "circles" on top of lettuce.
3Cut avocados in half and remove pit from each. Carefully scoop avocado out of shell with a thin spoon, trying to keep intact. Slice avocado lengthwise about 1/4-inch thick. Arrange in a "fan" on top layer of salad.
4Create dressing: In a small bowl, combine vinegar, honey and the lightly crushed raspberries, whisking so that the juice and bits of berries mixes with the dressing.
5Drizzle dressing over salad and serve!