A Simple (Tangy) Side: Avocado Grapefruit Salad

March 17, 2011 § 4 Comments

When I first told my folks I was going to make them an avocado and grapefruit salad, I received two shifty glances and prolonged, dubious stares.  But after serving this for brunch along side an herbed omelet and fresh sourdough bread, my pops — lover of grilled cheese and tomato soup — requested that we stick this salad in our recipe repertoire!  I’ve since whipped this together many times with different dressing tweaks and alterations.  The ingredients below are my favorite combo.  (Cool note: My neighbor and friend, Marcia, makes a similar recipe, subbing the Meyer lemon juice with grapefruit juice and nixing the mustard.  Her favorite way to eat this salad is over a bed of peppery arugula.)

Guys, this side dish couldn’t be simpler: The two primary ingredients — grapefruit and avocado — are tossed together as soon as they’re cut, in a tangy, mustard dressing.  This dish has got to be eaten as soon as you make it.  Mind you, it will last in the fridge until the next day should you find yourself with leftovers (even the avocado will still be green; thank you, citrus juice), but it shines at room temperature, as soon as the fruits are picked from the trees and scraped off the cutting board.

2 Ruby Red grapefruit
2 small Hass avocados

juice of 1/2 Meyer lemon (approximately 2-3 tablespoons)
1 – 2 tablespoons olive oil
1/4 teaspoon dijon mustard
1/2 teaspoon maple syrup*
generous pinch sea salt
cracked pepper

*For SCD-diet: omit maple syrup and swap with honey.


1.  Whisk dressing, taste and season with salt and pepper.  Set aside.

2.  Supreme grapefruits: Slice bottom and top off grapefruit so fruit can stand upright on a cutting board.  Using a sharp knife, cut away the peel and pith, following the curve of the fruit with a knife.  Cut the grapefruit segments out of their membranes over a bowl, allowing the juices to catch.  When finished, remove grapefruit segments from juice and place in a separate bowl.  (Sip grapefruit juice; snack for the cook!)

3.  Cut avocado into thick, 1/2″ slices.  Dunk in dressing to prevent browning.  In a bowl, gently toss grapefruit and avocado slices with dressing.  Serve immediately at room temperature.

Diet Notes: Gluten-free, SCD-safe (see asterisk), nut free, vegan


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