Grapefruit, avocado, and goat cheese salad
1 large, pink or red
Extra virgin olive oil
Low sodium soy sauce
1 small clove(s), crushed
Fresh mixed greens
1 cup(s), thickly sliced Belgian
Uncooked red onion(s)
¼ medium, thinly sliced
¼ item(s), medium, pitted, peeled, and thinly sliced
Crumbled goat cheese
- Cut slice off top and bottom of grapefruit. Stand grapefruit on end and slice off peel and white pith, turning fruit as you cut. Hold grapefruit over small bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl. Set aside.
- To make dressing, transfer 1½ tablespoons grapefruit juice to large bowl. Add oil, mustard, soy sauce, salt, and pepper and whisk to combine. Add garlic and let stand 5 minutes. Remove and discard garlic.
- Add greens, endive, and onion to dressing and toss to coat. Divide salad evenly between 2 plates. Drain grapefruit segments, reserving juice for another use, and arrange segments over salads. Top evenly with avocado and sprinkle with goat cheese.
- Per serving (2½ cups salad with 2 tablespoons goat cheese)