- For dressing, combine walnut oil or salad oil and raspberry vinegar in a screw-top jar. Cover and shake well. Chill dressing in the refrigerator for at least 1 hour.
- Line eight salad plates with Boston or Bibb lettuce leaves. Top with grapefruit sections, avocado slices, and papaya slices. Sprinkle with toasted walnuts.
- If desired, sprinkle the salad with raspberries. Shake dressing well; pour over each salad. Makes 8 servings.
Nutrition Facts (Avocado-Fruit Salad)
- Per serving:
- 228 kcal
- 18 g
- (2 g
- 4 mg
- 19 g
- 4 g
- 2 g