This grilled hearts of palm salad with grapefruit and avocado is vegan and gluten-free, and is an elegant dish to serve for lunch or dinner.
Toss the arugula with 1/3 cup (75 ml) of the vinaigrette. Add more if desired. Divide the arugula evenly among four salad plates. Arrange a quarter of the grapefruit segments, avocado, and hearts of palm on each of the plates. Drizzle with some of the remaining dressing, and serve immediately.
To segment citrus fruit, cut the top and bottom ends off of the fruit so that it can stand level on your cutting surface. With a sharp knife, cut downward, following the contour of the fruit, removing the peel and the pith. Then, slice between each white membrane of the fruit to release the flesh in segments, discarding the tough membrane.
Recipe from Straight From The Earth by Myra and Marea Goodman, published by Chronicle Books.
Photo by Trent Lanz; styling by Alicia Buszczak