Ingredients
4 red grapefruits, preferably Texas Rio Star
12 ounces dandelion greens or arugula (from 1 bunch), thick stems removed
3 ripe but firm avocados, pitted, peeled, and cut into 1/2-inch-thick wedges
3 tablespoons extra-virgin olive oil
Flaky sea salt, such as Maldon, for serving
Aleppo-pepper flakes (available at kalustyans.com), for serving
Preparation
Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl.
Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, and serve.
