Grapefruit, Avocado and Arugula Salad

Originally this recipe is supposed to be made with arugula and Fennel, however I didn't have any fennel so I just mixed 2 bunches of arugula with 1/2 a head of green leaf lettuce (red would have been better). I initially made this recipe to go with some fish I had, but I once the whole thing was ready I took one bite of the fish and decided it wasn't worth a night of puking. I tossed the fish and just ate the salad. I had some left over and had it with boneless/skinless chicken breast, that I heated separately, the next day. It was super tasty.

The dressing was really yummy, a tiny bit Asian tasting (ginger and sesame oil). The only thing I would change is to increase the amount of dry mustard or use actual mustard, good dijon if possible. The components of the salad interacted really nicely: the sweetness of the grapefruit, the spiciness of the arugula and the creaminess of the avocado.

I think the original recipe with the fennel would be amazing and I would SERIOUSLY like to try it next time I have some fennel.

Bottom Line: I give this recipe 4.5 Stars

Dressing Ingredients
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon sesame oil

Method
Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
Using sharp knife, cut between membranes of grapefruits to release segments.
Toss chopped/torn arugula and green leaf lettuce. Arrange grapefruit segments and avocado slices on top. Drizzle dressing over salad.