1 large Ruby grapefruit or 2 large navel oranges, peeled vertically and cut into segments
1 avocado, peeled and sliced
1 small red onion, peeled and sliced into thin rings or substitute 2 sliced scallions
1/2 English cucumber, thinly sliced
4 or 5 radishes thinly sliced
6 ounces arugula, baby spinach, baby greens or head lettuce
3 ounces or a package of sunflower sprouts or pea shoots (optional)
Feta or blue cheese crumbled (optional)
3 Tablespoons olive or nut oil
4 Tablespoons orange or grapefruit juice
2 Tablespoons rice wine vinegar
1 Tablespoon (or more) fresh mint, chopped
Sea salt and pepper to taste
Peel the grapefruit or oranges with a knife, removing all the white pith possible. Separate the segments of the fruit from the thin filament as well as possible. Squeeze the remainder of the juice from the grapefruit or oranges for the salad dressing. Set aside.
Prepare the avocado, onion and cucumber.
Blend the salad dressing ingredients in a bottle or jar, shake and taste, adjusting flavors to taste.
Place the greens, cucumber, onions and radish slices in a large bowl or on individual plates. Add grapefruit or orange and avocado slices, and toss with dressing or spoon dressing over each plated salad. Top with cheese if desired.