Avocado with Citrus Salad

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  • 2 Texas Rio grapefruits
  • Washed greens such as spinach, watercress or arugula
  • 1/3 cup prepared orange salad dressing
  • 2 ripe avocados, sliced in thin wedges (tossed in some fresh lime juice to keep their color)
  • 1 small lime, juiced
  • 1 small or 1/2 large jicama or 1 daikon radish, cut into matchstick-size pieces
  • Sliced almonds (optional)
  • A sprinkle of chopped cilantro (optional)


Trim the peel off grapefruits so that no pith remains. Thinly slice the whole grapefruit perpendicular to the navel, about 1/4 inch, so the individual segments are all visible. The slices will look somewhat like wagon wheels.

Toss greens with half the dressing. On a nice platter or individual plates, lay a thin bed of greens; arrange grapefruit, avocado and jicama in an aesthetically pleasing way.

Drizzle remaining dressing on top of salad. Sprinkle with almonds and a little cilantro.

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