- 2 Texas Red Grapefruit
- 2 ripe medium avocados
- 1 ripe medium mango
- Boston or Bibb lettuce
- sliced Strawberries for garnish
- Honey-Almond Poppyseed Dressing (see recipe below)
Peel and section grapefruit over a bowl to catch juices. Peel, pit and slice each avocado into 10 slices. Dip avocado slices in grapefruit juice. Strip mango peel from fruit and dice mango. Rinse and pat lettuce dry; line 4 salad plates with lettuce leaves. Arrange 5 grapefruit sections in a sunburst design over lettuce alternating with avocado slices. Mound about 2 to 3 tablespoons diced mango in center of each plate. Garnish with strawberry slices. Serve with Honey-Almond Poppyseed Dressing. Makes 4 servings.
Nutrition Per Serving: Calories-210; Fat-15g; Cholesterol-0mg; Sodium-15mg; Carbohydrate-21g; Protein-3g
Honey-Almond Poppyseed Dressing
- ½ cup plain yogurt
- 2 tablespoons honey
- ½ teaspoon poppyseeds
- 1/8 teaspoon almond extract
In a small bowl, combine yogurt, honey, poppyseeds and almond extract; mix well. Makes about ½ cup.
Nutrition Per Serving: Calories-50; Fat-0.5g; Cholesterol-0mg; Sodium-20mg; Carbohydrate-11g; Protein-2g