Ingredients:
• ½ Cup thinly sliced red onion
• 1 Lemon
• 1 T cold pressed olive oil
• ½ tsp sea salt
• ¼ tsp freshly ground pepper
• 3 small red or pink grapefruit
• 1 large ripe avocado
• 1/3 cup fresh pomegranate seeds
• 4 large fresh basil leaves
• 8 small leaves of Boston lettuce
Combine juice of lemon with oil, salt and pepper in a large bowl. (Add a teaspoon of lemon zest from the peel if you wish). Peel the grapefruit, removing the white pith. Cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze membrane juice into the bowl as well and discard membranes. Halve, peel and pit the avocado. Cut lengthwise into ¼ in thick slices then halve the slices. Gently toss/fold the avocado and pomegranate seeds into the grapefruit mixture. Finely slice the basil leaves into the bowl and add the onion slices, then gently toss/fold again. Arrange lettuce leaves on four salad plates and top with the grapefruit mixture and serve. Per Serving: 184 calories; 11 g fat; 22 g carbohydrate, 0 added sugars; 3 g protein; 6 g fiber.
4 Servings
