Avocado Citrus Summer Salad

• 6 cups Field Greens
• 3 whole Avocados
• 3 whole Ruby Grapefruit
• 3 whole Nectarines
• 4 Tablespoons Shaved Parmesan
• 3 whole Limes
• 1 whole Lemon
• 1 cup Sour Cream
• 1/4 cups Honey
• 1 Tablespoon Chopped Fresh Mint
• 1 Tablespoon Granulated Sugar
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper

1. Place about 1 cup of field greens on each salad plate. Cut each avocado in half, peel them and remove the pits. Slice each avocado half into 6 pieces and fan the pieces out on top of the greens.
2. Peel the grapefruits and then remove the membranes from each section. You may need a knife to cut some of the membrane off. Place the grapefruit sections in between the avocado slices.
3. Cut the nectarines in half and remove the pits. Slice them and then cut the slices into halves or thirds. Pile the nectarine pieces in the middle of the plates and top with the shaved parmesan.
4. Zest 2 of the limes and the lemon. Place zest in a mixing bowl. Microwave all 3 limes and the lemon together for about 20 seconds, then firmly roll each one on your counter under the palm of your hand. Slice each fruit in half and juice them into a bowl. Use a strainer to strain out seeds and pulp, then add strained juice to the zest in the mixing bowl.
5. Add remaining ingredients into the bowl with the zests and whisk until thoroughly combined. Pour into a dressing cruet and refrigerate for about 20 minutes before serving over the top of your salad.

greens, avocados, nectarines, whole limes, lemon, sour cream, ubc, fresh mint, sugar, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/avocado-citrus-summer-salad/ (may not work)