Avocado and Grapefruit Salad

Grapefruit and Avocado SaladThe avocados are ripe, fresh and delicious right now, let’s get down to business! A big thanks to my dear friend Alli (and Ina of course), who introduced me to this recipe during one of our monthly supper clubs. I have to say, usually I am not a fan of sweet and savory combos (mango salsa, yuck!) but I do have a liking for fruit in my salads. And this one isĀ  not only super simple, but also raw, vegan and gluten free!

Avocado and Grapefruit Salad
Cook time
Total time
Serves: 4-6
  • 1 Tbsp Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup good olive oil
  • 4 ripe avocados
  • 2 large red grapefruits
  • 3-4 cups butter lettuce or arugula
  • Handful of toasted pepitas or sesame seeds (optional)
  1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  2. Before serving, cut the avocados in ½, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  3. Atop a bed of arugula, arrange the avocado slices around the edge of a large platter or individual plates. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Serving Suggestion: If you like a little cheese, try some feta or a hard cheese like parmesan or pecorino.

Photo Credit: About.com


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