This refreshing grapefruit and avocado salad is great for those dog days
of summer. Serve it as a side dish to your main meal or as an entrée with a loaf of crusty whole-wheat bread. Best of all, you don’t need to turn on your oven for this one!







Just follow this grapefruit and avocado salad recipe and enjoy!

Combine the first four ingredients in a food processor or blender, and process for 1 minute until the mixture is creamy
and smooth.

Combine the remaining ingredients (except the greens) in a large glass, stainless steel or ceramic bowl. Toss with half of the dressing mixture to moisten.

Serve over the field greens. (This recipe will yield extra dressing, which can be refrigerated for up to 5 days.)

Serving Size: 1 cup of greens, approximately half a cup of the grapefruit mixture and 2 tbs of dressing.

Per Serving: 234 calories (59% from fat); 7 grams (g) fat; 0 milligrams (mg) cholesterol; 3 g protein; 23 g carbohydrates; 10 g sugar;
2 mg iron; 21 mg sodium; 75 mg calcium.

Source: March 2006 Health magazine.

1/3 cup orange juice

1/3 cup extra-virgin olive oil

3 tablespoons (tbs) lime juice

2 tbs honey

1 medium halved avocado, peeled,

seeded and cut into 1/2-inch
chunks

1 peeled pink grapefruit, cut into

sections

1 peeled naval orange, cut into

sections

1/2 red pepper, chopped

4 minced green onions

4 cups field greens