This is a nice light salad. I make my own chili oil because I like to control the slighty, smokey citris with the grapefruit and avocado. But you can always use store bought chili oil, found in the Asian section or specialty stores.

Ready

• 2 pink grapefruit
• 2 ripe avocados
• 2 Tbsp orange chili oil
• pinch of salt
• 4 ounces of arugula

Set

• 2 medium glass or stainless steel bowls
• Whisk
• 4 plates

Go

1. Peel grapefruit. With knife over bowl, cut segments from membrane allowing extra juice to collect in bowl. Place segments in another bowl.
2. Cut avocados lengthwise and remove pit. Remove flesh and slice.
3. Place avocado slices in bowl with grapefruit segments.
4. To make dressing, in bowl with extra juice, whisk in chili oil and salt.
5. Divide arugula on plates. Top with grapefruit and avocado. Drizzle with dressing and serve.