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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.

Prepare the remaining salad ingredients: Slice the avocados and red onion as directed. If using, chop the pistachios and mint.

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.

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.

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.


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.

Prepare the remaining salad ingredients: Slice the avocados and red onion as directed. If using, chop the pistachios and mint.

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.

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.

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.
