Serves: 5
Total Calories: 25
Equipment:
cutting board
serrated knife, 5-inch
salad spinner
measuring cups
medium bowl
measuring spoons
tongs
serving plate
chef’s knife, 8-inch
Using a 5-inch serrated knife, cut off the top and bottom of the grapefruit and remove the peel and white pith. Use the knife to separate the grapefruit into segments. Put the lettuce and arugula in a medium bowl. Add the dressing and toss gently. Transfer to a serving plate and arrange the grapefruit and avocado on top. Drizzle with additional dressing. Serve immediately.
This grapefruit and avocado salad recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.
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