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© Meredith Corporation. All rights reserved. Used with permission.
Place onion in a small bowl of cold water to soak. Set aside.
Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from lemon. Whisk the zest and juice, oil, salt and pepper in a large bowl.
Peel grapefruit with a sharp knife, removing all peel and white pith. Working over the large bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over the bowl to extract all the juice before discarding them. Halve, peel and pit avocado. Cut lengthwise into 1/4-inch-thick slices, then cut the slices in half. Gently stir the avocado and pomegranate seeds into the grapefruit mixture.
Finely slice basil and drain the onion; gently stir into the grapefruit mixture. Arrange lettuce leaves on 4 salad plates, top with the grapefruit mixture and serve immediately.