After buying up a 5lb. bag of in-season grapefruit, I’ve been on the hunt for new ways to incorporate them into my meals. This little recipe is great as a light lunch, a side at brunch, or with some grilled chicken for dinner.

Serves 1

1/2 avocado, avocado
1/2 head of butter lettuce
1 grapefruit, segmented

2 tablespoons olive oil
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard

Salt and pepper to taste

1. To segment the grapefruit, slice off either the top or bottom to make a flat surface, flip it so the round, un-cut part is down. Then using a serrated knife slice away the skin and pith. You should be left with just the juicy fruit. Use your knife to cut out each segment (indicated by a thin skin separation) by slicing in at an angle, first one direction, then the opposite way, forming a V.
2. Wash and arrange your lettuce, then top with avocado and grapefruit. Combine all dressing ingredients, whisking with a fork. Pour over top of salad and season with flaky sea salt and fresh cracked pepper.

Light, crisp and delicious!