Avocado, Pink Grapefruit and Roquefort Salad

1. 1

   Halve the grapefruit; scoop out as much of the sections as possible with a sharp grapefruit spoon and place in a bowl.

2. 2

   Squeeze out any extra juice and add that too.

3. 3

   Halve each avocado, remove the pit and scoop out bite-sized pieces of avocado with a spoon.

4. 4

   Add to grapefruit sections; mix.

5. 5

   Top with crumbled roquefort or bleu cheese (sometimes I omit the cheese).

6. 6

   Add shallot or red onion if desired.

7. 7

   If there is a lot of juice, sometimes I add some flax or extra virgin olive oil to the dressing.

8. 8

   This is also good with lemon pepper or black pepper.

9. 9

   Enjoy!

10. 10

    Note: Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon.

11. 11

    This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

* Per serving · 4 servings · Values may vary.

No additional tips available.