Kalamata olives add a refined flavor and slivers of purplish-black color to this bold salad. If you prefer, you can leave them off the Southwest Salad and save quite a bit of money. Or substitute an equal amount of green olives.
3 large grapefruit
2 ripe avocados
1 red onion, sliced thin and separated into rings
2 Tbsp lemon juice
1/4 cup orange juice
2 tsp ground cumin
1 clove garlic, minced
1/2 tsp salt
2 dashes hot red pepper sauce
1/2 cup olive oil
1 bunch leaf lettuce
10 kalamata olives, sliced
Peel grapefruit by cutting off peel and white part underneath. Holding fruit over a bowl to catch juice, slice fruit sections away from surrounding membrane. Drop into bowl.
Peel and slice avocados. Add to bowl. Stir. Add onion rings.
For dressing, combine lemon juice, orange juice, cumin, garlic, salt, pepper sauce and olive oil in a bowl or a jar with a tight-fitting lid. Whisk or shake until well mixed.
Arrange grapefruit mixture over lettuce on a serving platter. Distribute olives evenly over salad. Drizzle with dressing.
Southwest Salad tip: To ripen avocados quickly, place several avocados in a paper bag with a whole apple. Pierce the bag in several places, then set aside at room temperature for one to three days.