Grapefruit and avocado make the perfect pair in this happy, healthy salad! Dressed with a light citrus vinaigrette.
BE PICTURED IN; CHARACTERIZED IN:
Two simple foods that go perfectly together are grapefruit and avocado. Avocado loves the bright splash of tart citrus, and grapefruit loves the warm richness of avocado.
Grapefruit, like most citrus fruits, is in peak season during the gloomiest winter months, making this salad a welcome splash of color in winter and a refreshing salad in summer.
Serve with some crabmeat or pink shrimp, or on its own.
The hardest part of making the salad is segmenting the grapefruit. Helen from Beyond Salmon details the steps for slicing an orange, which are almost identical to slicing a grapefruit.
Grapefruits are larger than oranges with thicker membranes, making them easier to process than oranges. Segmenting them as we describe here is called “surpassing the fruit.” It’s actually pretty quick and easy once you get the hang of it. Or you can just peel off the bitter membranes manually; that works too.
One final note: we included a citrus vinaigrette as a dressing for this salad. My mom also likes to make the salad with a little dressing, which she makes by stirring some homemade plum jam in mayo, like a thousand island dressing.
Grapefruit and Avocado Salad
The vinaigrette recipe makes more dressing than you need for the amount of avocado and grapefruit. Just chill the extra in a jar and save to dress up another salad!
ingredients
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2 avocadospeeled and sliced
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2 grapefruitspeeled, segmented, seeded (see method below on how to make a supreme grapefruit)
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salad
Citrus Vinaigrette:
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1/2 shallot, chopped (1 tablespoon)
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1 1/2 teaspoons chopped fresh oregano 1/2 teaspoon dried oregano
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1 1/2 teaspoon lime zest
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3 tablespoon lime juice
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1/2 Cup olive oil
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1 teaspoon sugar
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1/4 teaspoon kosher salt
method
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In a small bowl, mix the ingredients for the vinaigrette
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Prepare the grapefruit pieces:
To accentuate the grapefruit, first cut off half an inch or more from the stem end and blossom end of the fruit, enough to slightly expose the fruit. Use a sharp knife. Then use the knife to cut the peel off the grapefruit, following the contours of the fruit. Continue slicing away the peel until the grapefruit is completely peeled.
Use the knife to cut along the membranes separating the grapefruit segments.
Remove the segments by either cutting the segments away from the membranes or gently pulling out the segment after making a cut along one of the membranes.
Continue working around the grapefruit until you’ve cut out or removed all of the segments without their connecting membranes.
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Peel and slice avocados:
(See this useful guide.)
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Assemble the salad:
Arrange avocado slices and grapefruit pieces on a plate on a bed of a few lettuce leaves. Spoon dressing over the salad.
| nutritional information (per serving) | |
|---|---|
| 652 | calories |
| 50g | Fat |
| 56g | carbohydrates |
| 6g | protein |
