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SERVES:
4

INGREDIENTS:

2 medium grapefruit
approx. 4-6 cups chopped romaine lettuce
approx. 2 cups thinly sliced radicchio
2 ripe avocadoes cut into cubes
1/2 cup fresh pomegranate seeds (optional)

for the dressing:
grapefruit juice from grapefruit centers after removing segments
2 parts extra virgin olive oil to 1 part grapefruit juice (see hints below)
salt to taste
approx. 2-3 tsp honey

PROCEDURE:

Cut the tops and bottoms off of the grapefruit and then use your knife to cut the skin off....from top to bottom....and then cut v-shaped wedges into the grapefruit to remove the segments....dropping those into a mixing bowl as you go.

To make the dressing for the salad, squeeze the juice out of the leftover insides of the grapefruit...into another mixing bowl......add 2 parts extra virgin olive oil to that, season it with a little salt to taste, add 2-3 tsp of honey and whisk it all together.

There are no set amounts for a salad like this and, once the dressing is good to go, you can add about 2 parts chopped romaine to 1 part thinly sliced radicchio to the bowl with the grapefruit.....add as much cubed, ripe avocado as you like......dress it with as much dressing as you think it needs, season with salt to taste, gently toss and it is good to go.

Serve it up family style or on individual plates with a sprinkling of pomegranate seeds over the top.

HINTS:

Squeezing the juice from the leftover insides of the grapefruit may give you more juice than you need for the dressing (combined with the olive oil) so use your judgment.