Gulf coast citrus is in season and it's excellent!
In this recipe we use beautiful pink grapefruit in a salad with avocado, arugula, and romaine, but you could use any raw greens you like: watercress, spinach, bitter greens (escarole, endive, frisee), etc.
The dressing is a vinaigrette-style but uses grapefruit juice in place of vinegar as the acid.
Get as fancy as you want arranging grapefruit and avocado.
Here's an article that demonstrates 3 ways to segment a grapefruit. If you're a kitchen novice, definitely go with Method 3.
This makes 4 moderately-sized servings, but it's pretty easy to ramp up the quantity.
2 ripe avocados
2 fresh pink grapefruits
2 cups chopped romaine
2 cups arugula leaves
1/4 cup torn Basil leaves
1/2 cup light vegetable oil
1/3 cup juice from grapefruits
1 tsp sugar
1 tsp salt
2 tsp poppy seeds
Prepare the grapefruits by segmenting them, while removing the pith and membranes between sections. Place each cleaned segment into a bowl, along with any extra juice you can squeeze out of the rinds.
Make dressing by whisking all ingredients together in a small bowl. Use 1/3 cup of juice collected from the cleaned grapefruit.
Immediately before serving, mix the greens basil leaves. Add the dressing, reserving a 1/4 cup or so. Toss to coat the greens evenly.
Clean and slice avocados.
Divide the greens on plates. Arrange avocado and drained grapefruit segments on top, then drizzle with the reserved dressing.