Description
A refreshing and vibrant Grapefruit and Avocado Salad featuring peppery arugula, juicy ruby red grapefruit segments, creamy avocados, crunchy pistachios, and delicate microgreens, all brought together with a simple drizzle of olive oil and a sprinkle of coarse sea salt. Perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Salad Base
- 3 cups arugula
- 1/2 cup microgreens
Fruit
- 2 ripe but firm avocados
- 2 ruby red grapefruits
Toppings & Dressing
- 1/3 cup pistachio nuts, roughly chopped
- Olive oil for drizzling
- Maldon sea salt, or other coarse sea salt flakes, to taste
Instructions
- Prepare the Grapefruit Segments: Using a sharp knife, trim off the ends of a grapefruit and place it cut side up. Cut off the rind and pith following the shape of the fruit, being careful to preserve the flesh. Then, carefully slice along the membranes to remove individual grapefruit segments. Repeat this process until all segments are removed. Do the same for the second grapefruit.
- Prepare the Avocado: Cut each avocado in half lengthwise and remove the pit. Use a large spoon to scoop out the avocado flesh in one piece. Place the avocado halves cut side down on a cutting board and slice lengthwise into strips. Repeat with the second avocado.
- Assemble the Salad Base: Arrange the arugula evenly on a medium-sized platter or shallow bowl to create the base of the salad.
- Add Grapefruit and Avocado: Layer the grapefruit segments and avocado slices over the arugula, alternating between the two to create a colorful and appealing presentation.
- Dress the Salad: Drizzle olive oil over the assembled salad, ensuring an even light coating.
- Season: Sprinkle Maldon sea salt flakes or preferred coarse sea salt over the salad to enhance the flavors.
- Add Final Touches: Top the salad with microgreens and sprinkle the roughly chopped pistachio nuts evenly on top for texture and flavor.
Notes
- Use ripe but firm avocados to ensure they hold their shape when sliced.
- Ruby red grapefruits provide sweetness and vibrant color; you can substitute with pink grapefruit if unavailable.
- Chilling the grapefruit before segmenting can make it easier to handle.
- For added flavor, consider a light squeeze of fresh lemon or lime juice on the avocado to prevent browning.
- This salad is best served fresh to maintain the bright flavors and textures.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of salad)
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
