This time of year, produce can get a little depressing. But when the new year hits, I’m ready for some giant salads so I’m always looking for what’s in season at the grocery store! You might not find juicy tomatoes or bright red strawberries in January, but it is grapefruit season. That means it’s easier to find juicy ruby red grapefruits and they might even be on sale. (BONUS!) This avocado grapefruit salad is one of my favorite dishes to make when grapefruits are in season!
You probably already know that grapefruit is low in calories but it’s also high in nutrients. It’s loaded with vitamin C which could help your immune system. This time of year, it feels like everyone is sniffling and sneezing so I’ll take all the immunity help I can get! Now go make this salad!Print
This salad serves 2 as a main dish or 4 as a side dish.
- 4 cups mixed greens
- 1 avocado, sliced
- 1 grapefruit, peeled and segmented (see note)
- 1/4 cup almond slices
- 3 tbsp olive oil
- 1 tbsp champagne vinegar
- 1 tbsp honey
- Salt and pepper to taste
- Toss the mixed greens with the avocado, grapefruit slices, and almond slices.
- Whisk together the olive oil, champagne vinegar, and honey.
- Drizzle the mixed greens with the dressing and toss until completely coated. Add salt and pepper to taste.
To segment the grapefruit, use a sharp paring knife to slice off the top and bottom of the grapefruit. Carefully cut away the skin on the sides to remove all the white pith. Slice in between the segments to remove the fleshy part of the fruit from the pith. This will remove most of the bitterness of the grapefruit.
To make this vegan, substitute agave nectar for honey.
I had a friend visiting over the weekend and we ended up having this salad on a lazy Sunday afternoon. It only took me a few minutes to throw together and it was an easy way to enjoy some fruits and veggies in between our mimosas and cheese plates!
If you find yourself with a few leftover avocados, turn them into dessert and make these chocolate avocado cookies!