Mix all ingredients for the dressing. Shake in a jar and chill. Using just the meat of the pineaple, cut into 1" cubes. Peel the grapefruits, oranges and avocado. Cut into 1" cubes (the avocado should be 1/2"). Toss together with the dressing. Place the lettuce greens fanned out on a plate. Place fruit mixture on greens, top with sliced almonds and garnish with water melon wedges. Serve chilled on a chilled plate. This would make a refreshing summer lunch dish. PABLOS SEATTLE WINE: TORRES GRAN VINA SOL 77 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from G Internet, G Internet.
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