Counts as 4 produce servings!

The Superstars
Butterhead lettuce: A good source of folate, which may prevent depression

Avocado: Rich in potassium, which can help lower blood pressure, and vitamin E, a potent antioxidant

Dressing
2 Tbsp freshly squeezed orange juice
1 1/2 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
2 tsp finely chopped fresh tarragon or chervil
1/2 tsp freshly grated orange zest
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp freshly ground black pepper

Salad
2 heads butterhead lettuce, separated into leaves (about 8 c)
2 med sweet onions, sliced (about 2 c)
2 pomelos, peeled and cut into sections (about 4 c); substitute grapefruit if unavailable
1 med avocado, peeled, pitted, and sliced
1 c lump crabmeat (available at fish counter)
1 Tbsp chopped toasted skinless hazelnuts

1. Prepare dressing. Whisk together orange juice, oil, vinegar, tarragon, orange zest, salt, mustard, and pepper in medium bowl. Set aside.

2. Assemble salad. Combine lettuce, onions, and pomelos in large bowl. Toss with dressing and mound onto 4 plates. Fan out a quarter of the avocado on top of each and top with crabmeat and hazelnuts.

Makes 4 Servings

Nutritional Info (per serving): 285 cal, 11 g pro, 32 g carb, 15 g fat, 2 g sat fat, 30 mg chol, 8 g fiber, 335 mg sodium