1 hour ago
Thursday, April 5, 2012
I love this light and easy salad. Why didn't I make this weekly during the winter months when grapefruits were plentiful? Because I'm making it now.
Pretty little spring greens are in, so I can add my favorite healthy avocado and a nice sweet juicy Ruby Red grapefruit to make it an "in season" salad.
The dressing is nothing but a squeeze of the grapefruit segments and some good finishing Ligurian olive oil (that I love).
A few toasted pistachio nuts on top and some sea salt.
This is the perfect salad for Easter Sunday, or for Passover.
It's two for one day.