Avocado Citrus Salad (LID)

This is a beautiful salad for LID. It tastes as good as it looks.

Avocado Citrus Salad

Per two servings:
1 ripe avocado
1 grapefruit
1 navel orange
2 cups arugula
1 tablespoon olive oil
non-iodized salt (I use Morton’s Coarse Kosher Salt)

Using a knife, peel the grapefruit, making sure to also remove the pith. Segment the sections of the grapefruit over a bowl (to catch the juice) by cutting carefully along the membranes. Squeeze the juice from the remaining membranes into the bowl. Repeat with the navel orange. Cut the avocado in half, remove the peel and pit and then slice. Place the arugula on a serving dish. Arrange grapefruit segments, orange segments, and avocado over the arugula. In a small bowl, whisk 2 tablespoons of the citrus juice with 1 tablespoon of olive oil and a pinch each of non-iodized salt, pepper, and sugar. Drizzle dressing over the salad and serve.


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