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Grapefruit, Strawberry and Avocado Salad
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Description
Toward the end of January, the winter begins to wear thin here in the Midwest, but there is just something about citrus fruit that makes the cold dreary winter climate a little easier to tolerate for a few more weeks. This salad, with 3 of winter’s best fresh fruits, homegrown in the U.S. in Florida and Calfornia. In fact, 4 reasons I look forward to winter are grapefruits, early strawberries, avocados and this salad!
Ingredients
- 6 cups Mixed Salad Greens, Rinsed, Dried, Torn Into Bite Size Pieces And Chilled
- 1 whole Hass Avocado, Peeled And Sliced
- 1 Large Or 2 Small Grapefruit, Peeled And Sectioned
- 12 whole Large, Ripe Strawberries, Sliced
- 2 ounces, weight Feta Cheese, Crumbled
- ½ cups Toasted Pecans, Roughly Chopped
- ½ cups Raspberry Vinaigrette
Preparation
Place prepared salad greens in individual salad bowls or plates. Place avocado slices, grapefruit sections and strawberry slices on top of greens. Top with crumbled feta cheese and chopped pecans. Drizzle with raspberry vinaigrette and serve.
Note: Toast pecans by placing them in a dry skillet over medium heat for about 5 minutes, or long enough for them to brown slightly and release a toasty aroma. Shake or stir them in the pan a couple of times while toasting. Watch them closely, it doesn’t take long for them to get too brown!
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