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California Fruit Salad





Yields
Makes 8 to 10 servings

Notes: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat with fruit juices.

 3 tablespoons pine nuts or slivered almonds
 4 oranges (1/2 lb. each)
 2 ruby or pink grapefruit (3/4 lb. each)
 2 firm-ripe avocados (1 lb. total)
  Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped
 1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced
 2 cups red or black grapes, rinsed
  Poppy seed dressing
  Salt and pepper
Step 1
1

In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.

Step 2
2

Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.

Step 3
3

Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.

Step 4
4

Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories245
% Daily Value *
Total Fat 18g24%

Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 117mg6%
Total Carbohydrate 22g8%

Dietary Fiber 3.4g13%
Protein 2.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.