I recently added a vibrant Avocado Grapefruit Salad to my home recipe rotation, and it’s quickly become a favorite. Creamy avocado slices pair with the bright, tangy sweetness of grapefruit, all resting on a bed of peppery baby arugula. This simple salad uses fresh produce and delivers big flavor, making it perfect as a light summer main, a refreshing starter, or a colorful side dish. The quick Grapefruit Shallot Vinaigrette ties the ingredients together, and the citrus elements provide a boost of vitamin C. Whether you like sweet fruit with your greens or want a lively salad to brighten a meal, this recipe is easy, fresh, and satisfying.
This light, refreshing salad highlights ripe avocado and juicy citrus. The Grapefruit Shallot Vinaigrette comes together in seconds—just shake the ingredients in a jar.
Ingredients You’ll Need:
For the Salad:
- 2 grapefruits
- 2 medium avocados
- 8 ounces baby arugula or mixed greens
For the Grapefruit Shallot Vinaigrette:
- 3 tablespoons grapefruit juice (from the grapefruits)
- 2 tablespoons apple cider vinegar
- 1/2 shallot, minced
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How to Make this Salad – Step By Step
Begin by supremeing the grapefruit to remove the tough membrane and extract clean segments.
Trim off the top and bottom of each grapefruit so it sits flat. Then, using a sharp knife, slice away the peel and white pith, following the curve of the fruit until the flesh is exposed.
Remove any remaining pith, which can taste bitter, and then cut each membrane free by cutting just beside it to release each segment.
Repeat until you have all the segments. Save the leftover center and membranes—squeeze them into a small bowl to collect extra grapefruit juice for the vinaigrette.
Now you have clean grapefruit segments and fresh grapefruit juice ready for the dressing.
How to Cut the Avocado Without Stabbing Your Hand
A safer alternative to the common “knife-whack” method is to divide the avocado into smaller segments before removing the pit. This reduces risk and works best when the avocado is perfectly ripe.
Start by cutting around the avocado lengthwise once, then rotate and cut again to create four segments. Twist to separate the segments, then twist again to halve each portion and remove the pit easily. If the pit is stubborn, halve the segment further and remove the pit by hand or with a spoon.
The skin will peel away easily once the avocado is segmented, and you can thinly slice the flesh for the salad.
Make the Grapefruit Shallot Vinaigrette
Combine the grapefruit juice, apple cider vinegar, minced shallot, honey, olive oil, salt, and pepper in a mason jar. Close tightly and shake until the dressing emulsifies. Taste and adjust seasoning as needed.
Assemble the Salad
Just before serving, pit and thinly slice the avocados. Arrange the arugula on a platter or in a bowl, scatter the grapefruit segments and avocado slices over the greens, and drizzle with the Grapefruit Shallot Vinaigrette. Gently toss to combine, or serve the dressing on the side if you prefer.
Optional Add-Ins
- Proteins: cooked shrimp, shredded rotisserie chicken
- Nuts and seeds: chopped pistachios, pepitas, sliced almonds, or candied walnuts
- Other fruits: orange slices, strawberries, or blueberries (if you swap grapefruit for another fruit, replace the grapefruit juice with an equal amount of orange juice or lemon juice; you may want to add an extra teaspoon of honey or a splash more apple cider vinegar to balance acidity)
Grapefruit Avocado & Arugula Salad Recipe
10
Appetizer
American
4
373 kcal
Ingredients
- 2 grapefruits
- 2 medium avocados
- 8 ounces baby arugula or mixed greens
For the Grapefruit Shallot Vinaigrette
- 3 tablespoons grapefruit juice from the grapefruit
- 2 tablespoons apple cider vinegar
- 1/2 shallot minced
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- salt & freshly ground black pepper
Instructions
-
Section the grapefruit without the membrane, saving the juice in a small bowl. Squeeze the leftover membranes to reserve as much juice as possible. Set aside the grapefruit sections.
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To make the Grapefruit Shallot Vinaigrette, combine all vinaigrette ingredients in a Mason jar, close tightly, and shake until blended.
-
Just before serving, pit and thinly slice the avocados. Assemble the salad with arugula, grapefruit segments, and avocado slices, then toss gently with the vinaigrette.
Nutrition
Carbohydrates: 30g
Protein: 5g
Fat: 29g
Vitamin C: 62mg
homemade salad dressing
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