8 C salad greens
¼ C fresh dill
¼ C finely chopped basil leaves
1 C thinly sliced red onion
¼ C salted pistachios, shell removed
¼ C grapefruit juice (using half of 1 grapefruit from above)
1 tbsp lime juice
1/3 C cold-pressed olive oil
1 tsp dijon mustard
¼ tsp sea salt
¼ tsp ground pepper
In a jar combine all the dressing ingredients and shake well.
Mix together salad greens, dill, basil, and red onion.
Peel and segment the remaining 1½ grapefruits. With a sharp knife cut the top and bottom off so the grapefruit can sit flat on a cutting board. Then cut off the peel and pith around the circumference of the fruit.
Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
Cut your avocado in half and then in quarters and remove the peel.
Finely chop pistachios or run them through a coffee grinder to get a coarse meal.
Dredge the quarters of avocado through the pistachio meal.
Dress the greens mixed with herbs and red onion with half the dressing.
Place grapefruit segments and pistachio crusted avocado on top.
Sprinkle with any remaining crushed pistachios and serve immediately.