A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado!

Makes enough for 4-5 servings

Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving.

1/4 c. olive oil

4 T. grapefruit frozen concentrate, thawed

2 T. water

2 t. white vinegar

1/2 t. dried dill weed

salt to taste.

In small bowl combine oil, grapefruit juice concentrate, water, vinegar and dill weed. Stir briskly with fork till thoroughly blended, then salt to taste.

Place 1 lettuce leaf on individual salad plates. Arrange 1/2 avocado, sliced in a decorative pattern on leaf, then drizzle dressing over the avocado. If you prefer, slice each avocado half, crosswise into 3/16 inch wide slices, while keeping it in its original oval shape.

Serve as salad or appetizer.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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