Butter Lettuce and Spinach with Citrus and Avocado

Name: Butter Lettuce and Spinach with Citrus and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head butter lettuce, limestone, or Bibb lettuce; 1 small bunch young spinach leaves; 2 ruby grapefruit; 2 avocados; 4 teaspoons sherry vinegar; 2 teaspoons raspberry or other fruit vinegar; 1 shallot, finely diced; 1/4 teaspoon salt; 6 to 7 tablespoons virgin olive oil or a mixture of virgin and light olive oil; 1 teaspoon mint, finely chopped; 2 teaspoons chives, finely sliced; Black pepper or Szechuan peppercorns

Servings: persons

1 head butter lettuce, limestone, or Bibb lettuce
1 small bunch young spinach leaves
2 ruby grapefruit
2 avocados
4 teaspoons sherry vinegar
2 teaspoons raspberry or other fruit vinegar
1 shallot, finely diced
1/4 teaspoon salt
6 to 7 tablespoons virgin olive oil or a mixture of virgin and light olive oil
1 teaspoon mint, finely chopped
2 teaspoons chives, finely sliced
Black pepper or Szechuan peppercorns

1
Separate the leaves of the lettuce and remove the spinach stems.
2
Discard any leaves that are bruised or yellow, wash the greensthe spinach in two changes of water and dry them in a spinner.
3
If the spinach leaves are small, leave them whole.
4
If they are large, layer several leaves together, roll them up, and slice them into wide or narrow ribbons.
5
Place them loosely in a kitchen towel and refrigerate until needed.
6
Use a very sharp knife to peel the grapefruit.
7
Slice a piece off the top and the bottom of each, then work down the sides, removing the white pith as well as the peel.
8
Holding the grapefruit over a bowl to catch the juice, cut each section loose from its membrane and turn it into the bowl.
9
(Later you can drink the juice.)
10
Peel the avocados, slice them in half, and remove the seeds.
11
Lay the halves cut side down and slice them crosswise at an angle.
12
Combine the vinegars, shallot, and salt in a bowl.
13
Whisk in the oil or mixture of oils.
14
Taste, and adjust the balance of vinegar and oil if necessary.
15
Stir in the mint and chives.
16
Pour the juice off the grapefruit sections, combine them with the avocado slices, and dress them carefully with some of the vinaigrette.
17
Toss the greens with the rest of the vinaigrette and lay them on salad plates.
18
Set the grapefruit and avocado slices in and among the leaves.
19
Add a grinding of black pepper (or roasted Szechuan pepper) and serve.

1392

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head butter lettuce, limestone, or Bibb lettuce, 1 small bunch young spinach leaves, 2 ruby grapefruit, 2 avocados, and more.

Yes, Butter Lettuce and Spinach with Citrus and Avocado falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!