|20 min||0 min||4|
|1 cup||Arugula (or spinach)|
|2 avocado(s)||Avocado (cut into cubes)|
|2 tbsp||Basil, fresh (chopped)|
|1 tbsp||Dijon mustard (to taste, for dressing)|
|2 grapefruit||Grapefruit (pink or red)|
|1/3 cup||Olive oil (for dressing)|
|1 cup||Pink grapefruit juice (for dressing)|
|1 cup shredded||Radicchio|
|1/4 tsp||Salt and pepper (to taste, for dressing)|
|1 tbsp||White wine vinegar (for dressing)|
|1 medium||Jicama (peeled and cut into match sticks)|
Prepare the grapefruit- cut in half and remove the flesh segments between each of the skin membranes. Try to catch the juice to add to the dressing.
Prepare the dressing.
Assemble the salad- add radicchio, jicama, grapefruit pieces to the dressing and toss. Then top with avocado.