Grapefruit And Avocado Salad
Ingredients
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- 2 count grapefruit
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice – freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper – freshly ground
- 5 ounces mixed baby greens – rinsed and dried
- 1/2 cup red onion – thinly sliced (~0.5 medium red onions)
- 2 count avocado
Instructions
1. Segment the grapefruits: Trim ends, cut away peel and pith, then cut between membranes to release segments over a bowl to catch juices. Squeeze the leftover membranes to collect 0.25 cup grapefruit juice.
2. Make the dressing: In a small bowl, whisk the extra-virgin olive oil, 0.25 cup reserved grapefruit juice, lemon juice, Dijon mustard, honey, kosher salt, and black pepper until emulsified.
3. In a large bowl, combine the mixed baby greens and red onion. Drizzle with about two-thirds of the dressing and toss gently to coat.
4. Halve, pit, and peel the avocados, then slice. Add the avocado and grapefruit segments to the dressed greens. Spoon over the remaining dressing and gently fold just to combine without crushing the avocado.
5. Serve immediately while crisp and fresh.
Grapefruit and Avocado Salad pairs the bittersweet snap of citrus with the buttery richness of ripe avocado for a bright, refreshing plate. Peppery greens and a lightly sweet-tart vinaigrette heighten the contrast, while thinly sliced red onion adds a gentle bite. The result is a clean, juicy salad that feels both light and satisfying, ideal as a starter or a vivid side.
This combination rose to prominence in American coastal and warm-climate cooking, especially where citrus is abundant. Mid-20th-century fruit-and-lettuce salads evolved into today’s composed versions as chefs began supreming grapefruit and using its juice for vinaigrettes. The salad remains a staple of modern American menus and home kitchens, emblematic of simple, produce-forward cuisine.