1/3 cup grapefruit sections
1 tablespoon fresh grapefruit juice
1/2 tablespoon Champagne vinegar
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1 red or green jalapeño chili, seeded, coarsely chopped; see cook's notes
1/2 teaspoon salt
3 tablespoons olive oil
1 teaspoon minced grapefruit zest (colored portion of peel)
2 heads butter lettuce (about 10 cups inner leaves and trimmed outer leaves)
1 1/2 large ruby grapefruit
1 avocado, peeled, sliced
Salt and pepper to taste
1 1/2 tablespoons toasted pumpkin seeds; divided use
Yield: 6 servings
1. Prepare vinaigrette: Place all vinaigrette ingredients except zest in blender; puree ingredients. Whisk in zest.
2. Place avocado in small bowl and toss with 2 tablespoons vinaigrette; season with salt and pepper.
3. In large bowl, combine lettuce, grapefruit sections and 1 tablespoon of pumpkin seeds. Add remaining vinaigrette and gently toss. Divide between 6 salad plates. Add avocado and garnish with remaining pumpkin seeds. Serve.
Nutritional information (per serving): calories 190 (61 percent from fat), protein 1.5 g, carbohydrates 12 g, fat 16 g (saturated 4.5 g), cholesterol 8 mg, sodium 93 mg, fiber 3 g
Source: Adapted from "Everyday Greens" by Annie Somerville (Scribner, $40)