Add cooked shrimp or smoked salmon and turn this refreshing salad into an entrée.
Ingredients:
| Dressing | |
| 1 (6-oz) container | Rachel's Pink Grapefruit Lychee yogurt |
| 1 tbsp | white wine vinegar |
| 1 tbsp | honey |
| pinch | cayenee papper |
| salt and freshly ground black pepper | |
| Salad | |
| 1 head | Bibb lettuce |
| 2 | avocados, peeled, pitted and sliced |
| 2 | grapefruit, skin and pith removed, cut into sections |
| 1/2 cup | pecan halves, toasted |
| 1/4 cup | chopped green onions |
Method:
In a small bowl whisk together dressing ingredients. Season with salt and pepper to taste. Arrange lettuce on chilled plates. Arrange avocado and grapefruit slices on lettuce and sprinkle with toasted pecans and onions. Drizzle with dressing and serve.
Yield: 4 servings
Prep Time: 20 minutes