Grapefruit and celery salad

This crunchy, heart-friendly salad will brighten up your dinner table.

Using a vegetable peeler, peel celery stalks into thin ribbons. Place in a bowl of iced water. Stand for 5 minutes or until crisp. Finely chop any remaining celery.
Peel each grapefruit and segment. Squeeze membrane over a bowl to catch juice (you'll need 2 tablespoons juice). Discard membrane. Add oil and sugar to juice. Season with salt and pepper. Whisk to combine.
Place lettuce on a platter. Top with celery, avocado, onion and grapefruit. Drizzle with dressing. Serve.

Source

1/2 bunch celery, trimmed

3 ruby red grapefruit

1 tbsp extra virgin olive oil

1/4 tsp caster sugar

1/2 green oak leaf lettuce, roughly torn

1 large avocado, sliced

4 green onions, sliced

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