Grapefruit, Avocado, and Beet Salad
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Ingredients
- 2 beets, trimmed
- 1 large grapefruit, peeled, segmented
- 1 rip avocado, peeled, pitted, and cut into 1/4 inch cubes
- 2 heads red leaf lettuce, cleaned and torn into bit size pieces
- 1/2 cup creamy yogurt dressing
- 1 tsp honey
CREAMY YOGURT DRESSING
- 2 shallots, peeled, finely chopped
- 4 tsp fresh lemon juive
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 3 tbsp red wine vinegar
- 2 tsp dijon-style mustard
- 1/4 cup nonfat plain yogurt
- 1/8 tsp ground black pepper
Methods/steps
- Bring a saucepan of water to a boil.
- Add beets & cook until tender, about 45 minutes.
- Drain & peel.
- Quarter beets lengthwise, then cut each quarter into 1/4-inch thick slices.
- In a bowl, arrange lettuce, sliced beets, grapefruit sections & avocado.
- Cover & refrigerate up to 1 hour.
- To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING
- In a bowl, whisk together shallots, vinegar, lemon juice & mustard.
- Slowly add oil, whisking continuously until well blended.
- Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well.
- Makes about 1 cup
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