A quick salad I through together with tips from my sweet friend Jeanne-Marie, wife of Master Chef Salvatore Gisellu.
This was part of my menu detailed in the post linked to the right, “The Night the Master Chef Came to Supper”
1 whole Ruby Red Red grapefruit
1 Tablespoon olive oil
1 Tablespoon Balsamic vinegar
1/4 cup of pecans
dash of Tabasco
Peel both grapefruit and avocado then slice into bite size pieces and combine in a salad serving bowl. Add pecans, then drizzle with both olive oil and vinegar. Season with salt, pepper and Tabasco then toss.