Avocado and Grapefruit Salad with Citrus Vinaigrette
Avocado and Grapefruit Salad with Citrus Vinaigrette
Ingredients
For the Salad
- 2 red grapefruit, peeled and segmented
- 2 ripe avocados, pitted, peeled, and sliced
- 5 ounces mixed greens, such as spring mix or butter lettuce
- 1/4 red onion, thinly sliced
- 1/4 cup toasted pistachios, roughly chopped (optional)
- 2 tablespoons fresh mint leaves, roughly chopped (optional, for garnish)
For the Citrus Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed grapefruit juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the grapefruit: Using a sharp paring knife, carefully peel the grapefruits, removing all white pith. Working over a bowl to catch juices, carefully slice along the membranes to release individual grapefruit segments. Set segments aside and reserve any collected juice for the vinaigrette.
⏱️ 8 min
- 2
Prepare the remaining salad ingredients: Slice the avocados and red onion as directed. If using, chop the pistachios and mint.
⏱️ 5 min
- 3
Make the Citrus Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, grapefruit juice, lime juice, honey, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 4
Assemble the salad: In a large salad bowl, gently combine the mixed greens, sliced red onion, and about half of the prepared grapefruit segments. Drizzle with about half of the citrus vinaigrette and toss gently to coat.
⏱️ 4 min
- 5
Arrange and serve: Arrange the dressed greens on individual plates. Artfully arrange the sliced avocado and remaining grapefruit segments over the greens. Drizzle with more vinaigrette as desired. Garnish with toasted pistachios and fresh mint leaves, if using. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Grapefruit Salad with Citrus Vinaigrette
Ingredients
For the Salad
- 2 red grapefruit, peeled and segmented
- 2 ripe avocados, pitted, peeled, and sliced
- 5 ounces mixed greens, such as spring mix or butter lettuce
- 1/4 red onion, thinly sliced
- 1/4 cup toasted pistachios, roughly chopped (optional)
- 2 tablespoons fresh mint leaves, roughly chopped (optional, for garnish)
For the Citrus Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed grapefruit juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the grapefruit: Using a sharp paring knife, carefully peel the grapefruits, removing all white pith. Working over a bowl to catch juices, carefully slice along the membranes to release individual grapefruit segments. Set segments aside and reserve any collected juice for the vinaigrette.
⏱️ 8 min - 2
Prepare the remaining salad ingredients: Slice the avocados and red onion as directed. If using, chop the pistachios and mint.
⏱️ 5 min - 3
Make the Citrus Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, grapefruit juice, lime juice, honey, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 4
Assemble the salad: In a large salad bowl, gently combine the mixed greens, sliced red onion, and about half of the prepared grapefruit segments. Drizzle with about half of the citrus vinaigrette and toss gently to coat.
⏱️ 4 min - 5
Arrange and serve: Arrange the dressed greens on individual plates. Artfully arrange the sliced avocado and remaining grapefruit segments over the greens. Drizzle with more vinaigrette as desired. Garnish with toasted pistachios and fresh mint leaves, if using. Serve immediately.
⏱️ 3 min