¼Cgrapefruit juice (using half of 1 grapefruit from above)
1tablespoonlime juice
⅓Ccold-pressed olive oil
1teaspoondijon mustard
¼teaspoonsea salt
¼teaspoonground black pepper
Instructions
In a jar, combine all the dressing ingredients and shake well.
Mix together salad greens, dill, basil, and red onion.
Peel and segment the remaining 1 ½ grapefruits. With a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board. Cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out, removing it from the membrane.
Cut your avocado in half, then in quarters, and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.