From the October/November 2018 issue
Serves 2


  • 3 cups arugula, microgreens, or a mix of both
  • 1 medium red grapefruit, peeled and segmented
  • 1 medium ripe avocado, pitted and sliced
  • 2-3 slices prosciutto, chopped
  • 1 TBSP toasted pine nuts (optional)
  • Black pepper, to taste
  • 1-1/2 tsp sesame oil


  1. Divide the greens between 2 plates. Top with the grapefruit, avocado, prosciutto, and pine nuts (if using), dividing the ingredients evenly between the 2 plates.
  2. Sprinkle with black pepper to taste.
  3. Drizzle

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