Avocado, Grapefruit, and Apple with Poppy Seed Dressing

2
2
2
Smartpoints value per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
6
Difficulty
Easy
Creamy avocados add rich flavor to this salad. When buying avocados, choose a fruit that yields to the touch.

Ingredients

grapefruit(s)

1 large

fat free mayonnaise

2 Tbsp

fresh lime juice

2 tsp

sugar

½ tsp

poppy seeds

½ tsp

table salt

¼ tsp

avocado

½ item(s), medium, ripe

fresh apple(s)

1 medium, red, thinly sliced

boston lettuce

12 leaf/leaves

chopped pecans

1 Tbsp, toasted

Instructions

  1. Cut away the peel and all the yellow pith from the grapefruit. Hold the grapefruit over a bowl, then cut away the sections from the membranes, letting sections and juice fall into the bowl. Transfer 2 tablespoons of the juices to a medium bowl.
  2. Add the mayonnaise, lime juice, sugar, poppy seeds, and salt to the grapefruit juice; mix well. With a slotted spoon remove the grapefruit from the remaining juice and add to the mayonnaise mixture (reserve the remaining grapefruit juice for another use).
  3. Peel and slice the avocado. Add the avocado and apple to the mayonnaise mixture; toss to coat.
  4. Arrange the lettuce on 6 plates. Spoon the salad (about 1⁄2 cup) onto each plate. Sprinkle with the pecans and serve at once. Yields 2 lettuce leaves with 1⁄2 cup salad per serving.

Notes

To toast pecans, place them in a small dry skillet over medium-low heat. Cook, shaking the pan and stirring constantly, until lightly browned and fragrant, 3 to 4 minutes. Watch them carefully when toasting; pecans can burn quickly. Transfer the pecans to a plate to cool.You can speed up the ripening process by putting an avocado in a brown paper bag with a slice of bread. Mexican Pizza Grande makes a wonderful match for this creamy, fruity salad.

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