Mixed Green Salad with Grapefruit, Avocado & Lime-Cumin Vinaigrette

Spring is here!  And for me, that means it's salad and smoothie time!  Here is one of my new favorites from the Tassajara Recipe Book by Edward Espe Brown.

For the salad:

5 large handfuls mixed greens
2 grapefruits (I love the Texas Rio grapefruits!  They are not as bitter as others.)
2 avocados

For the vinaigrette:
grated peel of 4 limes
3 tbsp. lime juice
1 tsp. salt
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp smoked paprika (regular works fine too)
1/2 tsp. dry mustard
pinch of chili powder
1 clove garlic, minced or pounded to a paste
1/3 cup of olive oil (or more if it's more to your taste)
1-2 tbsps. coarsely chopped parsley (recipe originally called for cilantro, but I had parsley in my garden that looked ready to eat)
2 scallions, minced (both green and white parts)

Preparation:

Wash and dry greens.  Section the grapefruit, removing seeds and membranes.

To make the vinaigrette, combine the lime zest, juice, salt, spices, and garlic and to stir to dissolve the salt.

Add olive oil, scallions, and parsley or cilantro.  Whisk lightly to combine the ingredients.

Shortly before serving, slice the avocados.