Grapefruit Avocado Salad
Ingredients
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- 2 large grapefruit – segmented into supremes
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 tsp honey
- 3 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 medium red onion – thinly sliced
- 4 cups butter lettuce – torn into bite-size pieces (~1.5 medium boston lettuces)
- 2 large avocado – peeled, pitted, and sliced
Instructions
1. Segment the grapefruits: slice off the ends, cut away the peel and pith, then cut between membranes to release clean supremes. Set the segments aside.
2. Whisk the dressing: in a small bowl, combine the lemon juice, Dijon mustard, and honey. Whisk in the kosher salt and black pepper, then slowly drizzle in the olive oil, whisking until emulsified.
3. Assemble the salad: in a large bowl, add the butter lettuce and red onion. Add the grapefruit segments and the avocado slices on top.
4. Dress and serve: drizzle the dressing over the salad and gently toss just to coat without breaking the avocado. Serve immediately.
Grapefruit Avocado Salad is a bright, refreshing salad that balances the buttery richness of ripe avocado with the tangy sweetness and pleasant bitterness of grapefruit. Tender leaves of lettuce and a bit of sharp red onion create contrast in texture and flavor, while a citrus-forward vinaigrette ties everything together. The result is crisp, juicy, and creamy in the same bite—light enough for a starter, yet satisfying as a simple lunch.
This salad reflects the produce-driven sensibilities of modern American cooking, especially the West Coast’s affinity for pairing peak-season citrus with avocado. Grapefruit has long roots in U.S. citrus regions like Florida and Texas, while California helped popularize avocado in everyday salads from the mid-20th century onward. Over time, the combination became a staple of “spa” and farmers’-market cuisine, celebrated for clean flavors and seasonal simplicity.