With New Year came Winter's cold weather and over the last few days I have been craving the warm rays of the sun. Finally it hit me if I cannot feel the warmth of the sun at least I can enjoy the citrus fruits that joyful grew in her rays. Ever since then I have been on my mad citrus kick!
I found this amazing and adaptable recipe for the Avocado and Grapefruit Salad on Pinterest and decided to give it a whirl. So far I have made it for dinner, lunch and even for breakfast with a poached egg and english muffin on the side. Serve it up in a tortilla bowl and top it off with blackened chicken or seasoned shrimp
Ingredients:
2 Avocados halved, pitted and peeled 4 cups Olivia's Spring Mix
3/4 cup Narragansett Creamery Salty Sea Feta Cheese, crumbled
6 slices Apple Wood or Regular Bacon, crumbled
2/3 cup Red Onion, sliced
1/2 Green or Red Bell Pepper, sliced into match sticks
1 large Pink Grapefruit, sectioned and cut into large chunks
1/4 cup of D.E. Vine Honey Balsamic Dressing
1/4 teaspoon ground black pepper
Pinch of Sea Salt
In a large bowl toss all the ingredient together and serve.
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