Refreshing Avocado & Grapefruit Salad
Submitted by happyzhangbo
Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that’s ready in minutes.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
15 minThis salad is all about contrast. Cool, buttery avocado plays against juicy, tart-sweet grapefruit, and the two textures, one creamy and one bursting, keep every bite interesting.
The dressing is smart and waste-free: after you supreme the grapefruit, cutting the segments free of their bitter membranes, you squeeze the leftover membranes for fresh juice and whisk it with white wine vinegar and olive oil into a bright vinaigrette.
Arrange the grapefruit and avocado in alternating slices, spoon that citrus dressing over, and finish with delicate chervil.
It comes together in minutes, needs no cooking, and happens to be vegan, which makes it a clean, refreshing starter or side, especially welcome in winter when citrus is at its peak.
Pro Tips
- Supreme the grapefruit over a bowl so you catch every drop of juice for the dressing.
- Use a ripe but firm avocado so the slices hold their shape rather than turning to mush.
- Salt the avocado lightly; it wakes up the richness against the tart citrus.
- Dress and serve right away so the avocado stays green and the segments stay crisp.
Variations
- Swap grapefruit for blood orange or a mix of citrus for color.
- Scatter toasted pistachios or pomegranate seeds for crunch.
- Add a few thin shavings of red onion or fennel for a sharper edge.
Ingredients
Directions
With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith.
Cut the sections free, slicing carefully along the partitioning membranes, and set aside.
Squeeze the juice from the membranes in a small bowl. Measure 2½ tablespoons of the juice into a small bowl.
Add the vinegar into the juice, and season with salt and pepper. Stir in the oil. Taste, and adjust the vinegar and salt to taste.
Peel the avocado halves and cut them into ¼ inch slices. Sprinkle lightly with salt.
Place the grapefruit sections and avocado slices alternately on a serving plate, and spoon the vinaigrette over. Garnish with chervil.
Serve and enjoy!
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