The perfect compliment to a rich meal- Butter lettuce with grapefruit suprémes

So often the simplest things are the best! Last night I made some yummy enchiladas and needed a light refreshing something to go with. I remembered I had purchased a ruby grapefruit and of course being a California girl I had a ripe avocado, or 3, and I had some beautiful butter lettuce from the Farmer's market.  Et voila', a salad was born. This salad is dressed on the plate, you don't even need to shake up a dressing.
Wash and drain dry the butter lettuce and place the whole leaves on a plate or platter. Probably 3 leavers per customer or 1/2 small head of butter lettuce.
Cut the suprémes from the grapefruit by peeling it first with a sharp knife and then cutting the segments from between the membranes.

I did not do a good job of peeling this one...I should have used my boning knife. But you can see how the segments are cut from the membrane to make the suprémes.

Keep the skins with the remnants of the grapefruit to dress the salad.
Place the segments on top of the butter lettuce.
Cut the  avocado into chunks and place on the salad. Squeeze the juice from the remaining grapefruit peels and remnants over the salad. Drizzle with some good olive oil. Salt and pepper the salad. I tossed on a few toasted slivered almonds.

Thin sliced red onion could also be good and/or a little crumble of blue or feta cheese.
This also makes a good summer main salad with the addition of a protein...grilled salmon, chicken or shrimp...OMG! I'm just going to stop myself right here!!!
Enjoy!
xo MamaP