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Ingredients

1 white grapefruit, peeled and sectioned 1 pink grapefruit, peeled and sectioned 1 navel orange, peeled and sectioned 1 honeydew melon, halved and seeded 1 cantaloupe, halved and seeded 1 large avocado, chopped into small pieces 1 tablespoon lemon juice ¼ cup extra-virgin olive oil ¼ cup fresh lemon juice 1 teaspoon balsamic vinegar ⅓ cup chopped fresh mint 2 tablespoons honey 1 teaspoon coarse sea salt freshly ground black pepper to taste fresh mint, leaves picked

Nutrition Info

250.7 calories carbohydrate: 36.2 g cholesterol: : - fat: 12.6 g fiber: 5.4 g protein: 2.8 g saturatedFat: 1.8 g servingSize: - sodium: 262.9 mg sugar: 28.2 g transFat: : - unsaturatedFat: : -

Combine white grapefruit, pink grapefruit, and orange sections in a large bowl.
Scoop out honeydew melon and cantaloupe flesh using a melon baller, add to the citrus in the bowl.
Toss avocado with 1 tablespoon lemon juice in a small bowl. Remove from the juice, add to the bowl of citrus and melons.
Whisk olive oil, 1/4 cup lemon juice, and balsamic vinegar together in a bowl. Stir in 1/3 cup chopped mint, honey, salt, and black pepper. Pour over citrus and melon mixture, toss gently to prevent mashing avocado. Garnish with fresh mint leaves.

8 servings

A light, refreshing salad for summer. I like to serve it in the hollowed melon halves.