| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Avocados |
| 1 |
sm |
Papaya |
| 1 |
|
Ruby-red grapefruit |
| 1 |
sm |
Head Bibb lettuce |
| 1 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
Extra-virgin olive oil |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
1. Peel the avocados and the papaya and remove the pits and seeds.
Cut the fruit into 1-inch pieces and mix them together in a
medium-sized bowl.
2. Peel the grapefruit and with a sharp knife, segment it, removing
the thin membrane from each segment. Cut the segments in half and add
them to the avocado and papaya mix.
3. Wash the lettuce, break it into leaves, and pat dry. Arrange the
lettuce leaves on a platter and mound the mixture atop them. Prepare
vinaigrette by whisking the lemon juice, olive oil, and salt and
pepper together in a small bowl. Drizzle the dressing over the salad
and serve immediately.
Serves 4
Converted by MC_Buster.
NOTES : From Chef and author Jessica B. Harris
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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