I don't know if you've tried this salad that was posted on 3191 a few weeks back, but -- yum! I can't seem to get enough. I think it's the grapefruit.
At any rate, I thought I'd share the recipe, a bit modified to my tastes, because it's so simple and delicious. It's enough for one large salad or two smaller salads. I found that a whole grapefruit was too much for one salad, and I throw almonds in mine for good measure. Stephanie recommends adding radishes, too. Also, the vinaigrette created with the grapefruit is amazing. I might start making it for all of our salads.
Avocado, Arugula, and Grapefruit Salad
Adapted slightly from 3191's Stephanie
who adapted it slightly from Canal House Cooking, Volume No. 4
1-2 tablespoons olive oil
salt and pepper
2 handfuls of any lettuce you have lying around
1 ripe Hass avocado, halved, pitted and thickly sliced
1 handful sliced almonds
Peel and segment the grapefruit and place in a small bowl (work over the bowl so all juice falls into the bowl). Add the olive oil to the grapefruit and season with salt and pepper to taste.
Place lettuce in bowl and top with avocado, grapefruit segments, and almonds. Drizzle vinaigrette created in the bowl over the salad.