Easter Salad

3 cups assorted baby lettuces
1 bunch watercress, stems removed
1 large pink grapefruit
1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
1 small red papaya, peeled and cut in half
1 small red onion, skin removed and sliced into 1/8-inch-thick rounds
Papaya Citrus Vinaigrette
5 tbs. olive oil
5 tsp. lemon juice
5 tsp. orange juice
1/2 tbs honey or agave nectar
1/2 teaspoon sea salt
Seeds from 1 small red papaya alt and freshly ground black pepper
How to: Place all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter. Cut both ends from the grapefruit. Starting at one cut end, slide a Paring Knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections. Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette (recipe below) over the entire salad, and serve immediately.
How to: In a mixing bowl, whisk together 1 tablespoon olive oil and lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in honey or agave, salt, and remaining 2 tablespoons olive oil. Gently stir papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.