- 1 cup vegetable oil
- 6 (6-inch) corn tortillas, cut in half, then cut crosswise into 1-inch-wide strips
- 2 ripe passion fruit or 3 tablespoons fresh orange juice
- 1 tablespoon sugar
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 cup extra-virgin olive oil
- 2 large grapefruit (preferably red)
- 2 firm-ripe California avocados
- 1 head red-leaf lettuce, leaves torn (8 to 10 cups)
- 1 head Boston lettuce, leaves torn (4 to 6 cups)
- 16 nasturtiumblossoms (optional)
- Heat vegetable oil in a deep 10-inch heavy skillet until hot but not smoking, then fry tortilla strips, about 8 at a time, turning once, until golden, about 2 minutes. Transfer to paper towels to drain.
- Halve passion fruit crosswise and spoon seeds and pulp into a bowl. Whisk in sugar, lime juice, and salt, then add olive oil in a slow stream, whisking until emulsified.
- Cut peel, including all white pith, from grapefruit with a sharp knife and, working over another bowl, cut sections free from membranes. Pour off juices from bowl and whisk 3 tablespoons into dressing.
- Quarter avocados lengthwise, then pit and peel. Cut into bite-size pieces.
- Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl. Add tortilla strips and toss to combine. Serve immediately.