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INGREDIENTS
2 pink grapefruits
2 ripe avocados
2 tbs. chile oil
3 1/2 oz. arugula Cherry tomatoes

DIRECTIONS
Slice top and bottom of grapefruits
Peel around sides working over a small bowl to catch the juices, cut out segments and place in a separate bowl.
Squeeze membranes into a bowl and discard them
Half the avocado and remove pit
Slice avocados while still in skin
Remove avocado with a spoon and add to grapefruit segments
Salt and chile oil to top to season
Pile on arugula to a plate
Add segments and avocado on top

* Sliced, cooked chicken strips can be added to make a more hearty salad
Spread cherry tomatoes around the plate for added color and texture