2 pink grapefruits

1/4 cup minced shallot

1 red chili, seeded and thinly sliced

2 tablespoon white wine vinegar

2 teaspoon granulated sugar

1/2 teaspoon each salt and pepper

1/4 cup extra virgin olive oil

2 avocados, peeled and sliced

1 can (170g) chunk light tuna, drained

1 cup red grapes, halved

4 cups mixed salad greens

1 cup sprouts

1 cup California walnuts, toasted


  1. Remove peel and any pith from grapefruits. Cut out sections, reserving juice and segments.
  2. Whisk together reserved grapefruit juice, shallots, chili, vinegar, sugar, salt and pepper. Gradually whisk in oil. Set aside.
  3. In bowl, combine avocado, tuna and grapes. Gently toss with dressing.
  4. Divide salad greens over four plates. Top with grapefruit tuna mixture.
  5. Sprinkle with sprouts and walnuts.