Side · Lunch
Grapefruit Avocado Salad
Juicy grapefruit and creamy avocado over peppery greens with a honey-citrus dressing.
⏱ 15 min (15 min prep)
🍽 Serves 4 · about 1 1/2 cups
quick
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Salad
- 2 Grapefruit
- 2 Avocado, sliced
- 5 cup Arugula
- ¼ Red onion, very thinly sliced
Dressing
- 2 tbsp Olive oil
- 1 tsp Honey
- ¼ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: cutting board, sharp knife, small bowl, whisk.
- Rinse the grapefruit. Cut away the peel and pith, then cut out the segments over a bowl to catch the juice.
- Whisk 2 tablespoons of the grapefruit juice with the olive oil, honey, salt and pepper.
- Spread the arugula on a platter. Top with the grapefruit, avocado and onion.
- Drizzle with the dressing and serve right away.
Make aheadCut the grapefruit up to 1 day ahead. Slice the avocado just before serving.
🧒 With kidsHoney is not safe for babies under 1 year old.
Vegan swapUse maple syrup instead of honey.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.