Grapefruit Avocado Salad
Grapefruit segments and sliced avocado over baby spinach with red onion, mint and pumpkin seeds in a lime dressing. Four servings in 10 minutes.
Photograph credit: Avocado grapefruit salad (3056103409) by Karen and Brad Emerson · CC BY 2.0 · Wikimedia Commons
Where This Goes Wrong
Choose heavy grapefruit with thin skin; they are the juiciest.
If the grapefruit is very tart, add a little more maple syrup to the dressing.
Slice the avocado with a sharp knife and toss gently so it does not mash.
How to Make Grapefruit Avocado Salad
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Cut the peel and white pith from the grapefruit, then cut out the segments, working over a bowl to catch the juice. Squeeze the membranes for extra juice.
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Whisk the lime juice, olive oil, maple syrup, salt, pepper and 2 tbsp of the grapefruit juice.
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Arrange the spinach on a platter and top with the grapefruit, avocado, onion and mint. Drizzle with the dressing and scatter with the pumpkin seeds.
Why It Works
Cut the pith away. That is the whole difficulty of a grapefruit salad. The white layer under the skin is bitter, and leaving even a little on the segments makes the salad taste harsh; with it gone, the fruit is sweet, sharp and juicy.
Cut off the top and bottom, stand the fruit on a board and slice the peel away in strips, following the curve. It sounds fiddly. Then cut between the membranes to release each segment. Catch the juice, because it goes into the dressing. Avocado adds creaminess that balances the acid of the grapefruit, and mint adds a cool note.
Slice the avocado at the last moment, so it stays bright green, and serve straight away; the grapefruit keeps releasing juice as it sits. Pumpkin seeds add crunch. Eat it as a starter, a side for grilled fish or a light lunch. Taste the dressing and add more lime if needed.
After You've Cooked It
Best straight away. Keeps in the fridge for up to 1 day, without the avocado.
If You're Missing Something
- Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
Serving Grapefruit Avocado Salad
- Grilled fish
- Grilled chicken
- A bowl of soup
Still Wondering?
How long does Grapefruit Avocado Salad take to make?
About 10 minutes in total — 10 minutes of preparation and of cooking. The recipe serves 4.
What are the key tips for making Grapefruit Avocado Salad?
Choose heavy grapefruit with thin skin; they are the juiciest. If the grapefruit is very tart, add a little more maple syrup to the dressing. Slice the avocado with a sharp knife and toss gently so it does not mash.
What should I serve with Grapefruit Avocado Salad?
Grilled fish; Grilled chicken; A bowl of soup.
How should Grapefruit Avocado Salad be stored?
Best straight away. Keeps in the fridge for up to 1 day, without the avocado.
Is Grapefruit Avocado Salad suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free and weight-loss friendly. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Grapefruit Avocado Salad?
About 230 kcal per serving, with 4 g protein, 22 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
Grapefruit Avocado Salad Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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