Grapefruit Avocado Salad

by brittany on February 16, 2012

I feel like such a February cliché.  “It’s been winter for awhile now, we’re all sick of starchy root vegetables, and we need something to brighten up our taste buds.  Sounds like it’s high time for citrus salads!”  Ugh.  Well, I can’t help it.  I’m giving in and sharing my own current citrus salad favorite.

I really like grapefruit, but what I love is grapefruit doused with enough honey to keep the whole family of Berenstain Bears occupied for an afternoon.  I realize that isn’t the healthiest way to enjoy it, so this salad is my new method of grapefruit consumption.  It has that whole sweet, tangy, bitter thing from the grapefruit, but it is mellowed by the neutral and almost savory avocado, not to mention the dressing that enhances the pairing.

This is such a versatile salad.  I served it at dinner, but I think it would be just as welcome for brunch or lunch.  One note–the original recipe is swimming in dressing.  I changed the proportions a bit, but not too much, because that dressing is so delicious slurped up with a grapefruit segment and chunk of avocado.


Grapefruit Avocado Salad  (adapted from Ina Garten)

Yield:  4-6 servings


1 Tablespoon Dijon mustard

Juice of 1 lemon

1-1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/3 cup olive oil

4 grapefruits, supremed

2 avocados, peeled and cubed


Combine the mustard, lemon juice, salt, and pepper in a small container.  Drizzle the olive oil into the mixture while whisking to combine.

Arrange the grapefruit segments and avocado chunks in a serving dish.  Pour the dressing over.




{ 4 comments… read them below or add one }

etta February 22, 2012 at 5:10 PM

Question Maestro, how does one create beautiful grapefruit segments like yours? I’ve heard there’s a trick to peeling grapefruit segments, but I don’t know what it is.


brittany February 22, 2012 at 7:45 PM

Yyyyyeah. You have to “supreme” them. This is definitely a bit of a pain, but not as annoying as I initially thought. You cut the top and bottom off the unpeeled grapefruit, then you use your knife to cut the peel off of the sides. Basically, you run your knife down the sides in stripes. I’ve learned that I save time and frustration by being ok with a little bit of waste and cutting off a little extra. Then, you hold the fruit in your hand over a bowl, and use the knife to slice out each segment. You’re slicing inwards along each side of each membrane. Fiddly and annoying and lots of juice lost, but that’s why you have the bowl. At least you get a bonus shot of fresh juice that way. And now you have supremed your grapefruit.


etta February 29, 2012 at 3:58 PM

ouf. especially considering how much i dislike fresh grapefruit juice (i know, it’s a strange thing to dislike).


brittany February 29, 2012 at 7:38 PM

Strange that you dislike it, but are in favor of it for mimosas. Hmm.


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