Grapefruit Avocado Salad

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!

  • Prep time: 20 minutes
  • Yield: Serves 4


  • 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


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.

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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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  • tee

    looks so healthy !

  • Judy

    Great flavor combination! Mine wasn’t as pretty but very tasty! Loved It!


  • 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.

    • Elise Bauer

      Hi Laura, avocados turn pretty quickly, if you make ahead, sprinkle lemon juice over them and wrap tightly with plastic wrap to keep the air from touching the surface of the avocado.

  • 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!

    • Elise Bauer

      Hi Laura, great idea to capture the grapefruit juice and use it on the salad!

    • Treecie

      Laura, that’s what I do, and today I added a ripe kiwi to the salad and it was delish!

  • 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!

  • Margaret Filler

    Have you tried the grapefruit in the refrigerated section (by the veggies and fruit) at WalMart. You get the fruit of 10 grapefruits for $6.99.

  • Sandy S

    Used these ingredients to revamp a citrus/seafood salad I enjoy. It’s always been a little ad-hock according to what was on hand. It usually had young greens or spinach, shrimp or crab and mandarin slices with avocado and green onion and a tomato/cream based dressing. Today I used baby mixed greens, shrimp, green onions, avocado and the supremed gratefruit (Thanks for the encouragement to try supremeing! Well worth doing!) Loved the Citrus vinaigrette with this combination. A few rice crackers and I was smiling!

  • Gaelle

    WOW!!! This was a fantastic combination and snack/lunch. I just finished eating this. It was delicious.


  • Kim

    We had this last night with dinner, it was delicious!

  • Lisa Johnson

    Nice combination! Even though it’s cold, at least where I am, somehow it seems like a nice winter side. I enjoyed making your recipe for broiled grapefruit last year, blogged it in March, and now wonder how this salad would be warmed up. It would probably work well too. I just finished grocery shopping for the week and wish that I had seen this recipe first!

  • Beth

    I live in Texas and grew up eating this salad. One of my favorites. We always topped it with a little poppyseed dressing, which is very good but can add a heaviness to the salad. I like your dressing idea better! Have really enjoyed your blog and use your recipes with much success very often. Thank you!

  • Jennie

    I’d love this for lunch today. It’s so cold in upstate NY. I’m dreaming about warmer days, and this salad screams summer to me even though citrus season is right now.

  • Laura ~ Raise Your Garden

    I agree! I would have never in a million years have thought to pair grape fruit & avocado. Never. It makes me want to scream “cowabunga dude” but I will restrain myself. Somehow. I need to check your guide now on how to better peel an avocado. Very cool.

    • Mike

      I use a sharp knife to cut the avocado in half along its long axis, pull it apart and then use a large metal spoon to scoop the fruit out of each half by sliding the spoon just under the skin.

    • Gaelle

      For peeling avocado I decided after years of doing it with a regular knife to go with that . Love this little device. A friend of mine told me about it.

  • mary louise murray-johnson

    This reminds me of a classic Italian salad from my grandmother’s day- fresh orange slices interspersed with sliced red onions. Today I would also think about adding avocado slices and serving the salad on a bed of fresh baby spinach leaves or other delicate salad greens

    Thank you for your many great recipes – (without contrived methods or ingredients).

    Mary Louise Murray-Johnson , February 2015

  • Peggy

    This looks delicious. I love avocados, however I find that the ones from Mexico are not as good as the California avocados! I keep buying them to see if I can get a good one but alas the taste isn’t quite as good. So I will store your recipe until my favorite CA avocados come back!

    • Nancy Long

      can’t say I agree about the avocados – we were in Cancun last summer and made several trips to Walmart for groceries. The avocados were amazing!

  • Carmela

    good mixture of flavours! yummy!

  • Rebecca @ Bring Back Delicious

    Hmm, I’ve never considered adding grapefruit to a salad, but now I’m considering it.

    This would also be good with some seared scallops!