Avocado Citrus Salad Daisy Martinez   From Every Day with Rachael Ray June-July 2007 EIGHT SERVINGS Prep Time: 30 min 3/4 cup extra-virgin olive oil 2 tablespoons vinegar, preferably sherry vinegar Salt and pepper 2 heads Boston lettuce, torn into bite-size pieces 4 pink grapefruits, peeled and cut into segments 2 Hass avocados, thinly sliced 1 bunch radishes, thinly sliced 1 cup (about 6 ounces) pitted kalamata olives 1. In a small bowl, whisk the olive oil into the vinegar, pouring in a thin, steady stream; season with salt and pepper. 2. Place the lettuce in a large bowl or on a platter, add half the dressing and toss to coat. Add the grapefruit, avocado, radishes and olives, drizzle with the remaining dressing and toss gently.

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