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Grapefruit and avocado salad Recipe

American · Salad · 15 min total

A refreshing and vibrant salad that balances the tangy sweetness of grapefruit with the creamy richness of avocado, perfect as a light lunch or a side dish.

Ingredients

• 2 large grapefruits
• 2 ripe avocados
• 1/4 cup thinly sliced red onion
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon honey or agave nectar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro or mint (optional)

Instructions

1. Using a sharp knife, cut off the top and bottom of each grapefruit. Stand the grapefruit upright and slice off the peel and white pith in strips from top to bottom. Hold the peeled grapefruit over a bowl to catch the juice, then cut between the membranes to release the segments. Place segments in a large bowl; squeeze any remaining juice from the membranes into the bowl and discard membranes.
2. Halve the avocados, remove the pits, and scoop the flesh out with a spoon. Cut into 1/2-inch chunks and add to the grapefruit.
3. Add the sliced red onion to the bowl.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Pour over the salad and gently toss to combine.
5. If desired, sprinkle with fresh cilantro or mint before serving.

Tips

• For best flavor, use ripe avocados that yield to gentle pressure.
• This salad is best served immediately, but can be refrigerated for up to 1 hour.
• Add a pinch of red pepper flakes for a spicy kick.

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