Colorful winter salad

I'm always looking for a bit of color in my meals, and while I'm not typically a salad fan (or a fan of cold foods generally), the days that follow Thanksgiving lend themselves to crisper, lighter fare.

Lighter winter fare

I only like salads with...

Fresh avocados

Ingredients  (serves two as a meal or four as a side)

• Butter lettuce (one small head)
• 1 Fresh persimmon, 1/4 papaya, or 1/2 pink grapefruit (listed in order of my favorite) 
• 1 Avocado
• 2 tbsp Pumpkin seeds
• 2 oz. Blue cheese
• Greek yogurt (1/4 cup)
• Olive oil (1/4 cup)
• Juice from half of one lemon
• A pinch of salt
• Freshly grated black pepper

1. Wash the lettuce thoroughly, pat dry, and chop into bite sized leaves.
2. Start the pumpkin seeds toasting over medium heat in a small saucepan (they will turn fragrant, pop a bit, and turn browner) shaking them around frequently.
3. In a food processor, combine the yogurt, olive oil, lemon and salt until blended
4. Cube the fruit and the avocado.
5. Combine all ingredients into low bowls, crumbling the blue cheese on top and finishing with the freshly grated pepper.