Two delicious things in California that are always the freshest: Grapefruits and Avocados. Yesterday, I was lucky enough to actually pick grapefruit off the tree. Up in Canada we call it “grocery shopping.” Something about harvesting food by hand I simply love. It’s one of the reasons I’ve decided to start-up a garden this Spring!

Long story short, I got back to the house yesterday with a massive Trader Joe’s paper bag overflowing with grapefruit. I put together this recipe knowing two things: I had to use at least a grapefruit or two, and this perfectly ripe avo I had in the fridge. Voila! A salad was born.

What you Need

(Serves 2-3)

– 2 Ripe Grapefruits

– 1 Ripe Avocado

– 1 Medium Head of Romaine Lettuce

For the Dressing

– 1/4 cup of Avocado Oil (or substitute)

– 1/2 Shallot Minced (~1 Tbsp)

– 2 Tbsp of Lemon Juice

– 1 1/2 tsp Fresh Orange Zest

– 2 Tsp of Dried Oregano

– 1 Tsp of Maple Syrup/Agave

– 1/4 Tsp Salt

Steps:

1) Wash, dry and chop up lettuce

2) Peel Grapefruit with a bread knife and cut out sections with a smaller paring knife

3) Cut your avo in half, slice up in long strides inside it’s peel and spoon out

4) Combine all dressing ingredients into a small bowl and whisk together

**Pour the dressing onto the salad just before serving**

Enjoy!

Happy eating,

Charlotte xo