Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
Salad:
- 4 slices bacon
- 4 cups (950 ml) torn Boston lettuce (2 heads)
- 2 large grapefruit, peeled, pith removed, and segmented
- 1 avocado, peeled, pitted, and sliced
- 1/3 cup (80 ml) pepita seeds
- 2/3 cup (160 ml) blueberries
- 4 hard-boiled eggs, peeled and sliced
Dressing:
- 1/3 cup (80 ml) olive oil
- 1 ½ tablespoons (22.5 ml) apple cider vinegar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) honey
- 1 clove garlic, peeled
- 1-inch (2.5 cm) piece ginger, peeled
- Salt and pepper
Method:
Fry bacon in a cast-iron skillet over medium-low heat until crispy. Remove to a paper towel-lined plate.
When cool enough to handle, cut into pieces.
Make the dressing: in a high-speed blender or food processor, combine olive oil, vinegar, lemon juice, mustard, honey, garlic, ginger, and season with salt and pepper. Pulse until smooth.
Tear leaves of Boston lettuce into a large bowl.
Fan grapefruit and avocado slices over top of lettuce.
Sprinkle over pepita seeds, blueberries, and the pieces of crispy bacon.
Finish with slices of hard-boiled eggs.
Pour dressing over salad and serve.