Avocado Citrus Salad

From Everyday Food magazine.

• 1 grapefruit, peel and pith removed
• 1 large navel orange, peel and pith removed
• 3 ounces baby arugula (3 cups)
• 2 avocados, sliced
• 2 radishes, trimmed and thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 scallions (white and light green parts only), thinly sliced
• Coarse salt and pepper

Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.

Place arugula on a platter and top with avocados, radishes and citrus segments with juices. Drizzle with oil, top with scallions and season with salt and pepper.

Serves 6.

Per serving: 168 calories; 14 g fat (2 g saturated fat; 75 percent calories from fat); 12 g carbohydrates; 0 mg cholesterol; 117 mg sodium; 2 g protein; 5 g fiber.