For the Salad:
3 Bibb lettuce leaves
6 grapefruit supremes
6 avocado slices
6 mint leaves, cut chiffonade
1 oz. Grapefruit-Chili Dressing (see recipe below)
1 oz. candied almonds (see recipe below)
• Use the lettuce leaves to wrap the grapefruit, avocados, and mint in three separate and equal bundles.
• Sprinkle with the Grapefruit-Chili Dressing and top with the candied almonds.
For the Grapefruit-Chili Dressing:
2 cups fresh grapefruit juice
1/2 cup sweet Asian chili sauce
1 Tbsp. sugar
Salt, to taste
• Whisk together all the ingredients.
For the Candied Almonds:
1/4 lb. slivered almonds
1/4 cup brown sugar
Salt, to taste
• Toast the almonds at 400°F for about 10 minutes, or until lightly browned. Remove from the oven and immediately sprinkle with the brown sugar, coating the almonds well.
• Season with salt.
• When cool, coarsely chop.
Makes 1 serving
