California Lettuce Cups

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup lime juice (from about 4 small or 2 large limes)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 red grapefruits
  • 2 avocados
  • 1/2 cup toasted almonds, roughly chopped
  • 1 serrano chile, roughly chopped
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1 head Boston or butter lettuce, leaves separated, washed and dried
Directions
Watch how to make this recipe.
  • In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside.

  • Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes.

  • Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve.


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