Best 20 Grapefruit And Avocado Salad Recipes

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Indulge in a symphony of flavors with our refreshing Grapefruit and Avocado Salad, a vibrant dish that combines the tangy sweetness of grapefruit, the creamy richness of avocado, and a medley of crisp vegetables. Enhanced with the subtle crunch of toasted walnuts and a zesty honey-lime dressing, this salad offers a delightful balance of textures and flavors.

Accompanying the main recipe, you'll also find variations that cater to different dietary preferences and taste buds. For a vegan option, our Avocado and Orange Salad offers a burst of citrusy goodness, while the Arugula, Grapefruit, and Avocado Salad adds a peppery kick. If you're looking for a quick and easy lunch or snack, the Avocado and Grapefruit Salad with Walnuts and Feta is a simple yet satisfying choice.

For those who enjoy a zesty and tangy dressing, the Grapefruit Vinaigrette is a versatile accompaniment that pairs perfectly with salads, grilled fish, or chicken. And if you're craving something sweet and tangy, the Grapefruit Curd is a delightful spread that can be enjoyed on toast, scones, or as a filling for tarts and cakes.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  • Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  • Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD



Shrimp, Avocado, and Grapefruit Salad image

Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.

Provided by Be Curious Cuisine

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

¼ cup mayonnaise
¼ cup ketchup
¼ cup raw honey
3 tablespoons apple cider vinegar
2 tablespoons diced red onion
¼ teaspoon salt
freshly ground black pepper to taste
½ cup olive oil
1 (8 ounce) package mixed salad greens
1 avocado - peeled, pitted, and sliced
1 grapefruit, peeled and sectioned
10 cooked and peeled shrimp, or more to taste
¼ red onion, thinly sliced, or to taste

Steps:

  • Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
  • Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE



Shrimp and Avocado Salad with Grapefruit Vinaigrette image

Categories     Salad     Citrus     Fruit     Nut     Shellfish     Appetizer     Quick & Easy     Lunch     Grapefruit     Shrimp     Avocado     Spinach     Winter     Hazelnut     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

For vinaigrette
1/4 cup fresh grapefruit juice
2 teaspoons fresh lime juice
1/4 teaspoon finely grated peeled fresh ginger
1 tablespoon vegetable oil
For salad
1 pink or red grapefruit
1 white grapefruit
1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
1 tablespoon unsalted butter
2 firm-ripe California avocados
1 teaspoon fresh lime juice
1/2 lb large shrimp (8 to 10), shelled and deveined
1 tablespoon vegetable oil
2 cups baby spinach (2 oz)
1/4 cup trimmed sprouts (preferably radish)

Steps:

  • Make vinaigrette:
  • Whisk together vinaigrette ingredients with salt and pepper to taste.
  • Assemble salad:
  • Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
  • Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
  • Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
  • Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
  • Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
  • Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

4 Bibb or Boston lettuce leaves
1 medium grapefruit, peeled
1 medium ripe avocado, peeled and sliced
1 tablespoon canola oil
1-1/2 teaspoons white wine vinegar
1/2 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.

Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.

PINK-GRAPEFRUIT AND AVOCADO SALAD



Pink-Grapefruit and Avocado Salad image

This refreshing salad really perks up winter lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pink grapefruits
2 heads Boston lettuce, torn
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
  • Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 4 g, Protein 2 g

LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD



Lobster, Avocado, and Grapefruit Salad image

Categories     Salad     Low/No Sugar     Grapefruit     Lobster     Avocado     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 9

1 (1 1/4- to 1 1/2-lb) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)

Steps:

  • Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
  • When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
  • While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
  • Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
  • Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

AVOCADO, PAPAYA, AND PINK GRAPEFRUIT SALAD WITH MAPLE DRESSING



Avocado, Papaya, and Pink Grapefruit Salad with Maple Dressing image

This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 pink grapefruits
1 medium papaya
2 firm, ripe avocados, cut in half, pitted, and peeled
Juice of 1 lemon
2 tablespoons pure maple syrup
Juice of 3 limes
Freshly ground pink peppercorns, (optional)

Steps:

  • Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
  • Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
  • In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
  • Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.

GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

A beautiful salad and a terrific combination of flavors!

Provided by Sugar-n-Spice

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 7

4 large red grapefruit, peeled and sectioned
4 avocados - peeled, pitted, and sliced
⅓ cup orange juice
⅓ cup olive oil
3 tablespoons lime juice
2 tablespoons honey
salt and cracked black pepper to taste

Steps:

  • Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 29.5 g, Fat 23.8 g, Fiber 8.8 g, Protein 3.1 g, SaturatedFat 3.4 g, Sodium 7.6 mg, Sugar 16.9 g

AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD



Avocado, Grapefruit And Grilled Shrimp Salad image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 13

1 teaspoon olive oil
1/2 teaspoon cayenne pepper
1/2 pound medium shrimp, peeled and cleaned
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 medium ripe avocados, peeled, pitted, cut into 1/4-inch-thick half-moon slices
1 large pink grapefruit, separated into sections
1/2 cup minced mint leaves

Steps:

  • Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
  • Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 623 milligrams, Sugar 9 grams, TransFat 0 grams

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS



Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers image

Provided by Olivia Snaije

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pink grapefruits
2 large avocados
24 leaves fresh purple basil
1 large pomegranate
Salt
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon prepared mustard
1/2 teaspoon pomegranate molasses
1 teaspoon ground sumac
6 to 8 fresh nasturtium flowers

Steps:

  • Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
  • In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 852 milligrams, Sugar 22 grams, TransFat 0 grams

PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD



Pink Grapefruit, Avocado, and Watercress Salad image

Provided by Skye Gyngell

Categories     Salad     Citrus     Fruit     Pork     Vegetable     Appetizer     Side     Roast     Grapefruit     Ham     Avocado     Prosciutto     Watercress     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

16 shelled hazelnuts
bunch of watercress
1 pink grapefruit
1 ripe avocado
8-12 slices of prosciutto
8-12 wafer-thin slices of young romano (optional)
1 tablespoon minced parsley
Dressing:
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
sea salt and freshly ground black pepper
3 tablespoons (40ml) mild-tasting extra-virgin olive oil
3 tablespoons hazelnut oil

Steps:

  • Dressing:
  • First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
  • Salad:
  • Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
  • For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
  • If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
  • Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD



Grapefruit, Avocado and Fennel Salad image

Categories     Salad     Vegetarian     Grapefruit     Orange     Avocado     Fennel     Arugula     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

  • Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
  • Using sharp knife, cut between membranes of grapefruits to release segments.
  • Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

GRAPEFRUIT, SALMON, AND AVOCADO SALAD



Grapefruit, Salmon, and Avocado Salad image

A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  • Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

This is a very good and simple Salad with the Grapefruit and Avocado. The almonds add a salty touch. The reripe comes from Sunset Magazine. My Daughter-in-laws mother use to make a salad very similar to this.

Provided by Barb G.

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 pink grapefruit (I have used the canned grapefruit)
2 tablespoons olive oil
2 tablespoons lime juice
1 firm-ripe avocado, peeled and sliced
12 ounces mixed greens (about 2 quart)
1/3 cup chopped almonds or 1/3 cup roasted salted almond
1/4 cup thinly sliced green onion (white & pale green parts only)
salt and pepper

Steps:

  • With a sharp knife, cut peel and outer membrane from grapefruit.
  • Working over a strainer set over a bowl, cut between inner membranes and fruit to relase segments into strainer.
  • Squeeze juice from membranes into bowl,Discard peel and membranes.
  • In a large bowl, combine oil, lime juice and grapefruit juice.
  • Add salad greens and mix gently to coat.
  • Place in salad bowl or put on plates.
  • Top with grapefruit segments, avocado, almonds and green onion.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 264.2, Fat 20.4, SaturatedFat 2.5, Sodium 43.8, Carbohydrate 20.7, Fiber 6.9, Sugar 9.6, Protein 4.6

ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD



Endive, Avocado, and Red Grapefruit Salad image

Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 red grapefruit
3/4 teaspoon white-wine vinegar
1 tablespoon honey
1 1/2 tablespoons low-fat sour cream
1/8 teaspoon coarse salt
Freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
4 Belgian endives
1 ripe Hass avocado, pitted and peeled

Steps:

  • Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
  • Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
  • Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.

LOBSTER AVOCADO AND GRAPEFRUIT SALAD



Lobster Avocado and Grapefruit Salad image

Gourmet. Jan 04. If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Fresh crab would be nice in this too.

Provided by dicentra

Categories     Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 live lobster
2 teaspoons finely chopped shallots
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra virgin olive oil
1 pink grapefruit
1 firm-ripe california avocado
1 ounce baby arugula (2 cups)
coarse sea salt (optional)

Steps:

  • Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
  • When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
  • While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
  • Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
  • Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

AVOCADO, GRAPEFRUIT, AND POMEGRANATE SALAD



Avocado, Grapefruit, and Pomegranate Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1/4 cup freshly squeezed ruby grapefruit juice (from segmented grapefruit)
1 teaspoon Dijon mustard
Pinch of sugar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 ounces mixed organic greens, such as baby arugula, baby spinach, mizuna, frisee, and red and green oak leaf
1 head endive, thinly sliced crosswise
1/2 head radicchio, torn into bite-sized pieces
1 small head Bibb lettuce, torn into bite-sized pieces
2 ripe avocados, preferably Hass, pitted, peeled, and cut into 1/2-inch pieces
4 ounces haricot vert, steamed, and cut into 1/2-inch pieces
1 large ruby grapefruit
1/2 cup pomegranate seeds

Steps:

  • Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
  • Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
  • To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD



Endive, Avocado, and Red Grapefruit Salad image

Categories     Salad     Low Fat     Grapefruit     Avocado     Fall     Healthy     Endive

Yield Serves 4

Number Of Ingredients 8

2 red grapefruits
3/4 teaspoon white-wine vinegar
1 tablespoon honey
2 tablespoons plain low-fat yogurt or sour cream
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 Belgian endive
1 ripe, firm Hass avocado

Steps:

  • Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
  • In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
  • Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
  • Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
  • nutrition information
  • (Per Serving)
  • Calories: 202
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 10.4g
  • Cholesterol: 3mg
  • Carbohydrates: 23g
  • Protein: 2.4g
  • Sodium: 70mg
  • Fiber: 6.6g

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Try this refreshing avocado and grapefruit salad from Alice Waters.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 small shallot, finely chopped
1 tablespoon white-wine vinegar or Champagne vinegar
1 teaspoon lemon juice
1 teaspoon orange juice
Coarse salt
1/3 cup extra-virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 grapefruits, peeled and segmented
3 Hass avocados, peeled and thinly sliced lengthwise
Chervil sprigs, for garnish

Steps:

  • In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes. Whisk in oil and zests.
  • Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil.

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD



Bitter Greens, Grapefruit, and Avocado Salad image

The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 12

2 pink grapefruits
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup low-fat (2 percent) Greek yogurt
1/4 cup extra-virgin olive oil
1/2 head escarole, coarsely chopped (4 cups)
2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups)
2 heads frisee, trimmed and torn into bite-size pieces (2 cups)
1 cup fresh basil leaves, torn if large
1 avocado, halved, pitted, peeled, and thinly sliced
Poppy seeds, for serving

Steps:

  • Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
  • Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

Nutrition Facts : Calories 208 g, Cholesterol 3 g, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 93 g

Tips:

  • To select the best grapefruit, look for fruits that are heavy for their size, with smooth, unblemished skin. Avoid grapefruits with any soft spots or bruises.
  • Avocado should be ripe but not too soft. To test for ripeness, gently squeeze the avocado; it should yield to gentle pressure.
  • Use a sharp knife to cut the grapefruit and avocado. This will help to prevent the fruits from becoming bruised or crushed.
  • If you are using a grapefruit that is particularly sour, you may want to add a little bit of sugar or honey to the salad dressing to balance out the flavors.
  • This salad can be served as a main course or a side dish. It is also a great option for a light lunch or dinner.

Conclusion:

This grapefruit and avocado salad is a refreshing and healthy dish that is perfect for any occasion. The combination of sweet and sour grapefruit, creamy avocado, and crunchy walnuts makes for a delicious and satisfying salad. This salad is also a good source of vitamins, minerals, and antioxidants.

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