To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days.

Prep: 18 minutes Makes 4 servings

Ingredients:

• 1/3 cup orange juice
• 1/3 cup extra-virgin olive oil
• 3 tablespoons lime juice
• 2 tablespoons honey
• 1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks
• 1 peeled pink grapefruit, cut into sections
• 1 peeled navel orange, cut into sections
• 1/2 red pepper, chopped
• 4 minced green onions
• 4 cups field greens

Directions:

1. Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.
2. Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens.

Nutrition Facts:  

Serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing.) Nutrition: Calories 234; Fat 17g (sat 2g,mono 12g,poly 2g); Protein 3g; Cholesterol 0mg; Calcium 75mg; Sodium 21mg; Fiber 7g; Iron 2mg; Carbohydrate 23g