Please consult the OU's guidelines for checking fruits and vegetables.

Grapefruit Avocado Salad with Plum Dressing
This recipe is kosher for Passover.
Grapefruit Avocado Salad with Plum Dressing Pareve
Serves 2. This recipe can be doubled or tripled.

I usually serve this salad on lettuce, but it isn’t really necessary.

Lettuce leaves tend to be insect infested. Please check “Special Instructions” category below for inspect inspection instructions.


1 avocado, peeled and sliced
1 grapefruit, peeled, segmented, seeds removed
Boston lettuce or butter lettuce (optional)
1/4 cup mayonnaise
1 tablespoon plum jam, or strawberry or other berry jam
1/2 teaspoon lemon juice
Salt and pepper


Arrange slices of avocados and grapefruit segments on a plate, either on lettuce or without. In a small bowl, mix the mayonnaise together with the jam and lemon juice (taste test for the balance between the sweet/sour balance and make any adjustments needed). Spoon the dressing over the salad.

Lettuce Leaves and Insect Inspection:
Lettuce, Chinese Lettuce (Napa), Boston, Open Leaf ,Bib, Bok Choy, Butter Lettuce, Chicory, Green Leaf, Red Leaf, Romaine, and Watercress all grow in a similar fashion The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. We therefore recommend that each leaf be washed and checked individually with extreme caution. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow(1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. The use of a light box for checking lettuce is extremely helpful.

1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.