Avocado Citrus Salad


  • 3/4 cup extra virgin olive oil (EVOO)
  • 2 tablespoons vinegar, preferably sherry vinegar
  • Salt and pepper
  • 2 heads Boston lettuce, torn into bite-size pieces
  • 4 pink grapefruits, peeled and cut into segments
  • 2 Hass avocados, thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 cup pitted kalamata olives (about 6 ounces)


In a small bowl, whisk the EVOO into the vinegar, pouring in a thin, steady stream; season with salt and pepper.

Place the lettuce in a large bowl or on a platter, add half the dressing and toss to coat. Add the grapefruit, avocado, radishes and olives, drizzle with the remaining dressing and toss gently.

What's Fresh from @RachaelRay

Rachael Ray