Recipe: Avocado and Pine Nut Salad (using pink grapefruit and chicken)

AVOCADO AND PINE NUT SALAD

FOR THE SALAD:
1 head lettuce
1/2 cup diced avocado
1 large pink grapefruit, peeled and sectioned
1/4 cup toasted pine nuts
1 cup cooked white-meat chicken
FOR THE DRESSING:
1/2 cup rice vinegar
1/3 cup honey
1 tbsp low-sodium tamari or soy sauce
1 tbsp grated fresh gingerroot
1 tbsp dark sesame oil
1 tsp herbal salt substitute

Wash and dry lettuce, then tear into bite-sized pieces. Place in a large salad bowl. Add avocado, grapefruit sections, pine nuts, and chicken.

Toss together vinegar, honey, tamari sauce, gingerroot, oil, and salt substitute. Pour over salad and mix well. Serve immediately.

Note from source: Adapted from the version served in a famous Los Angeles restaurant, this recipe alters the dressing ingredients to decrease fat and salt. Avocados, normally a high-fat addition to any salad, are used here in light quantity. Cook the chicken well in advance and, if possible, allow it to marinate in the dressing. The interesting contrast of flavors -- the piquant pink grapefruit sections and the savory sesame oil-gingerroot dressing -- will make this dish a favorite in your entertaining repertoire.

Source: the California Culinary Academy