| 11 | 20 | 449 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 2 grapefruit | Grapefruit (pink or red) |
| 1 cup | Pink grapefruit juice (for dressing) |
| 1/3 cup | Olive Oil, Extra Virgin (for dressing) |
| 1 tbsp | White wine vinegar (for dressing) |
| 2 tbsp | Basil, fresh (chopped) |
| 1 tbsp | Dijon mustard (to taste, for dressing) |
| 1/4 tsp | Salt and pepper (to taste, for dressing) |
| 1 cup shredded | Radicchio |
| 2 avocado(s) | Avocado (cut into cubes) |
| 1 medium | Jicama (peeled and cut into match sticks) |
| 1 cup | Arugula (or spinach) |
1. Prepare the grapefruit by cutting in half and removing the flesh segments between each of the skin membranes. Try to catch the juice to add to the dressing.
2. Prepare the dressing by combining; olive oil, vinegar, basil, mustard, salt and pepper.
3. Assemble the salad; add radicchio, jicama, grapefruit pieces to the dressing and toss. Then top with avocado.
Enjoy!
| Fruit | 1.4 |
| Vegetables | 4.3 |
