This summery salad sports a no-oil vinaigrette. It doesn't need it—oil tends to mask the fresh fruit and vegetable flavors.
When you buy avocados, choose ones that give slightly when you press them. If they’re really soft, don’t use them here—make guacamole. But if they’re hard, you can ripen them by storing in a paper bag at room temperature for a couple days (they give off gases that speed ripening).
Sauté pine nuts in a skillet over low heat, stirring constantly, until toasted, about 5 minutes. Set nuts aside.
Cut off the top and bottom of grapefruits and orange, just to the pulp. Trim away and discard the peel and bitter white pith, following the curve of the fruit. Section the fruit (over a bowl to catch juices) by cutting down both sides of a segment, inside the membrane. Lift out segment; transfer to a bowl, and repeat with remaining segments.
Whisk together reserved citrus juices with vinegar, salt, and pepper for vinaigrette.
Toss avocados with 2 Tbsp. vinaigrette to prevent browning. Toss arugula and red onion with remaining vinaigrette just before serving. Divide greens evenly among four salad plates, then divide citrus segments and slices of avocado evenly on top of greens. Garnish salads with toasted pine nuts; serve immediately.
Stir pine nuts constantly, or they’ll brown unevenly and burn.
To peel citrus, cut off the top and bottom, then cut the peel away, following the curve of the fruit.
Remove the segments of citrus by cutting out the wedges that lie between the membranes.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 136mg 5%
Carbs 35g 11%
Fiber 14g 56%
*Percent Daily Values are based on a 2,000 calorie diet.