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Grapefruit & Avocado Salad

Via the rinds is an odd way to enter the subject of tasty foods made with grapefruit, but sometimes Spree does things backwards. There’s no hiding from the fact that this subject DID begin with the rinds – but we can’t let it end there. The other day, I went to the market and filled my cart with about a dozen of the heaviest-for-their-size, juiciest and prettiest organic ruby red grapefruits I could squeeze. I had several things in mind (besides the candied rinds to go with Yaya’s ouzo). It was going to be an entire dinner centered around the grapefruit. Each part turned out so lovely I’ve got to share them with you now! Beginning with the salad…..(and ending tomorrow with a sweet/tart surprise.)

Grapefruit & Avocado Salad

This salad is light, fragrant, and as pretty as Spring.  You’ll probably need a couple of grapefruits for it.

Grapefruit Vinaigrette

  • 1/4 cup fresh grapefruit juice
  • 1 Tbl. champagne vinegar (or other light vinegar such as rice or raspberry)
  • 1 t. minced shallot
  • 2 Tbl. olive oil
  • 2 pinches of salt

The Salad

  • Butter or Bibb lettuce
  • Pink grapefruit segments
  • Avocado
  • Optional: little sprigs of fresh dill or fennel fronds

Prepare the grapefruit segments as you would for any citrus: cut off the top and bottom ends of the whole grapefruit. Setting the grapefruit on one end and using a sharp paring knife, go down along the inside of the rind and remove the white pith as well as the thin outer membrane of the segments. Then, holding the fruit over a small bowl, run the knife along the inside membranes, releasing the fruit and juice into your bowl. Set aside the juice that collects for your vinaigrette.

Either cut or scoop pieces of avocado into the bowl containing the grapefruit segments.

Prepare the vinaigrette by whisking the ingredients together.

Wash and dry your lettuce. Either tear it into smaller pieces or simply leave the soft tender leaves as they are, whole and pretty. Put them in a salad bowl and toss with some of your vinaigrette. Pile the grapefruit and avocado pieces onto the top of the greens, drizzling a bit more of the vinaigrette over top. (Alternately, you can prepare individual little salad bowls assembled in the same way. This is a somewhat easier alternative when keeping the leaves whole.) A scattering of fresh dill or fennel fronds over top would be nice – but “no too much” as Yaya would say.

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For a printer-friendly version of this recipe, click here.

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One Comment Post a comment
  1. What a pretty salad!

    January 22, 2012

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