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arugula and grapefruit salad

This is a more grown-up version of something mom used to make when you were a kid—of course in those days, it had iceberg lettuce. The peppery arugula and tart grapefruit are tempered by rich avocado—it's a fantastic blend. Plus, the colors look amazing on a dark plate.

This is meant to be a hearty salad, so don't worry about making it look perfect.

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The Ingredients:

serves 6

3 pink grapefruit
4 tbsp. extra-virgin olive oil
1 tbsp. champagne vinegar
salt and pepper
3 large handfuls arugula, rinsed
2 ripe avocados, cut into chunks
½ red onion, thinly sliced

Slice off the tops and bottoms of the grapefruit, then cut off the skin. Section fruit and remove membranes, working over a bowl to catch the juice. To bowl add oil, vinegar, salt and pepper to taste; whisk to combine. Toss the arugula with half of the dressing. Arrange arugula on plates, then top with grapefruit sections, avocado and red onion. Spoon on the remaining dressing and serve.

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