2grapefruits, peeled with segment membranes removed
2avocados, peeled and chopped
2cupsjicama (one small jicama), peeled and chopped
⅔cuptoasted pepitas (see note)
1bunch frisée or endive, roughly chopped and tough ends removed
Instructions
Combine all salad ingredients in large salad bowl and toss.
Combine dressing ingredients and whisk or shake until emulsified.
Pour dressing over salad and serve.
Notes
There are two ways to toast pepitas. I prefer to toast them in the skillet over medium for about 5 minutes (So easy! So quick!), but you can also bake them for 10-15 minutes at 350°F.Be warned: This is a pretty work-intense dish. The most time-consuming part is removing the grapefruit segments from their membranes. It’s such a pain in the ass, but so worth it. No one wants to chew through that tough flesh when they’re eating a salad. It’s 20 minutes well spent, I promise.If you want to store the salad for later, leave out the avocado and dressing until you're ready to serve.