Grapefruit Avocado Salad

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Two simple foods that pair perfectly together are grapefruit and avocado. Avocado loves the bright splash of acidic citrus, and grapefruit loves the warm richness of avocado. Sprinkle everything with a citrusy vinaigrette and you have a salad that is delicious as it is pretty!

Grapefruit, like most citrus, is in high season during the gloomiest winter months, making this salad a welcome blast of color in the winter, as well as a refreshing salad in the summer. Serve it alongside a little cracked crab meat or pink shrimp, or just on its own.

Grapefruit Avocado Salad

The hardest part of making the salad is segmenting the grapefruit. Helen of Beyond Salmon shows in detail steps to segment an orange which is almost identical to how I segment grapefruit.

Grapefruit are bigger than oranges with thicker membranes making them easier to work with than oranges. Segmenting them the way we describe here is called “supreming” the fruit. It’s actually pretty quick and easy once you’ve got the hang of it. Or you can just manually peel away the bitter membranes; that works too.

A final note, we’ve included a citrusy vinaigrette to serve as the dressing for this salad. My mother also likes to make the salad with a little dressing she makes from stirring in some homemade plum jam into mayo, like a thousand island dressing.

Grapefruit Avocado Salad Recipe

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  • Prep time: 20 minutes
  • Yield: Serves 4

The vinaigrette recipe makes more dressing than you will need for the amount of avocado and grapefruit. Just refrigerate the extra in a jar and save to dress another salad!

Ingredients

  • 2 avocados, peeled and sliced
  • 2 grapefruits, peeled, segmented, seeds removed (see method below for how to "supreme" a grapefruit)
  • Lettuce

Citrus vinaigrette:

  • 1/2 shallot minced (1 Tbsp)
  • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons lime zest
  • 3 Tbsp lime juice
  • 1/2 cup light olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt

Method

1 In a small bowl, mix the vinaigrette ingredients.

2 To supreme the grapefruit, first slice off a half-inch or more from the stem end and the blossom end of the fruit, enough to easily expose the fruit. Use a sharp knife. Then use the knife to cut away the peel from the grapefruit, following the contours of the fruit. Keep cutting away the peel until the grapefruit is completely peeled.

grapefruit-avocado-salad-method-1 grapefruit-avocado-salad-method-2 grapefruit-avocado-salad-method-3 grapefruit-avocado-salad-method-4

Use the knife to cut alongside the membranes that separate the grapefruit segments. Remove the segments by either cutting the segments away from the membranes, or by gently pulling the segment out after you've made a cut alongside one of the membranes. Continue to work around the grapefruit until you've cut out or removed all of the segments, without their connective membranes.

grapefruit-avocado-salad-method-5 grapefruit-avocado-salad-method-6

3 Peel and slice the avocados. (See this useful guide.) Arrange slices of avocados and grapefruit segments on a plate on a bed of a few lettuce leaves.

4 Spoon dressing over the salad.

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Grapefruit Avocado Salad

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Showing 4 of 25 Comments

  • Laura

    How long does this salad last before the avocados turn? Has anyone tried making it the night before? I’m thinking of making this my new breakfast– but I don’t always have a lot of time in the morning.

  • Annita Parsons

    I tried this recipe tonight and while mine was not as pretty as the one in the picture, I loved it anyway. (Ugly does not affect the flavor has always been my motto.) I plan on making it many more times and perfect the beauty!

  • Maureen

    Made this exactly as written for a party yesterday and it was a huge hit! We couldn’t get over the deliciousness of pairing avocado with grapefruit. The dressing was sublime. A beautiful dish, thank you Elise!

  • Laura Curtis

    This is one of my very FAVORITE salads! I use butter (bib) lettuce, and instead of using lime juice for the dressing, I segment the grapefruit over a bowl, catching the juice, and squeeze the remaining juice out of what’s left of the grapefruit. Then just add olive oil and salt and pepper for the dressing. I’m having this today!

  • sylvie

    Yes served with shrimps that’s the perfect match, but it’s too cold by me at the moment. I’ll enjoy it in spring or in summer, per sure I’ll have it!

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