BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD

Bitter Greens, Grapefruit, and Avocado Salad image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

2 pink grapefruits
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup low-fat (2 percent) Greek yogurt
1/4 cup extra-virgin olive oil
1/2 head escarole, coarsely chopped (4 cups)
2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups)
2 heads frisee, trimmed and torn into bite-size pieces (2 cups)
1 cup fresh basil leaves, torn if large
1 avocado, halved, pitted, peeled, and thinly sliced
Poppy seeds, for serving

Steps:

Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

Nutrition Facts : Calories 208 g, Cholesterol 3 g, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 93 g