1 grapefruit, peeled
½ white onion, halved and thinly sliced
2 ripe avocados, halved, peeled, and cut into thin slices
1 bag (7 ounces) Riviera® salad blend (or a butter or baby lettuce blend of greens)
3 tablespoons extra-virgin olive oil
Kosher salt, to taste
Over a large salad bowl, separate the grapefruit slices, catching the juice in the bowl. Remove seeds. Place the grapefruit slices in the bowl. Add the onion, avocados, salad blend, and olive oil, and gently toss. Add salt, to taste.
Tip: Want juicy and colorful grapefruit or orange slices for your salads? Slice off the peel with a sharp knife, being sure to remove all the white pith. Then cut between the membranes to separate the segments. Before discarding, squeeze the remaining membranes over the bowl to capture all the luscious juices for your dressing
A graduate of Le Cordon Bleu Culinary School in Paris, Jennifer Chandler has been featured on the Food Network’s Dinner Impossible. For several years, she owned Cheffie’s Market and More, a prepared-foods market and bakery that received many awards, including best new restaurant in Memphis. She is the author of Simply Salads.