In a large bowl add in the chopped romaine hearts.
Peel the pink grapefruit. Gently pull apart the individual grapefruit sections.
With a knife, gently remove (cut away) any of the white skin membrane that remains on each grapefruit section.
Add grapefruit sections into the salad bowl.
Add in sliced or diced red onion.
With a sharp knife on a cutting board, cut the avocados in half working around the inner seed. Open the avocado halves to expose the seed.
With a spoon, gently scoop out the avocado meat leaving the skin intact to be thrown away. Then slice the avocado into lengthwise pieces. Add avocado slices into the salad mix.
Add in extra virgin olive oil.
Add in white wine (or distilled white) vinegar.
Add in a dash of garlic salt and pepper.
Squeeze the lemon and key lime wedges over the salad so that the juice goes over the salad.
Drizzle honey over salad.
Toss well.
Add in more garlic salt and pepper to taste.
Serve immediately.
Recipe by at https://maryannridinispencer.com/grapefruit-and-avocado-salad-light-satisfying-and-refreshing/