Ensalada de Toronja Mexican Grapefruit Salad

Serves: 6.


1 small head of lettuce butter of bibb lettuce, washed, dried and torn into small pieces

2 ruby red grapefruit, peeled, separated into segments, white membranes removed

1 avocado, peeled and diced

4 green onions, root end removed, white only, thinly sliced

6 Tbsp Flying Olive Lemon, Basil, or Rosemary Extra Virgin Olive Oil

3 Tbsp Flying Olive Pineapple, Grapefruit, Gravenstein Apple Balsamic Vinegar, or Sicilian Lemon

1/8 teaspoon ground cumin

salt to taste


Place the lettuce, grapefruit, avocado, and green onions in a salad bowl. In a different small bowl, whisk together the Flying Olive EVOO and Balsamic Vinegar of Choice, cumin and salt. Toss dressing with salad and serve immediately.

Inspired by a recipe by Karen Hursh Graber

Submitted by Barb L.