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Grapefruit and avocado salad recipe

Grapefruit and avocado salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Avocado salad

Take a sweet grapefruit and combine it with avocado and coriander and you will have a salad that will become a favourite.

9 people made this

IngredientsServes: 4

  • 250g mixed salad greens
  • 20 stems fresh coriander
  • 1 grapefruit
  • 1 ripe avocado
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 pinch of sugar or tip of a teaspoon of honey
  • 1 pinch of salt
  • freshly ground black pepper

MethodPrep:15min ›Ready in:15min

  1. Clean and wash the lettuce, drain it well and put it into a salad bowl. Holding the coriander by the stems, immerse the leaves in a bowl of water, shaking it in the water. Dry the coriander and remove the leaves from the stems. Finely chop the leaves and set them aside.
  2. Working over a little bowl to collect the juice, peel the grapefruit and take out the grapefruit wedges. Squeeze the membranes to gather all the juice and set it aside. Peel and cut the avocado in 5mm slices.
  3. Place the grapefruit wedges, avocado slices and the coriander leaves on top of the salad.
  4. Prepare the vinaigrette: Mix the grapefruit juice with the sugar or honey, oil, balsamic vinegar, a pinch of salt and freshly ground pepper. Pour the vinaigrette over the salad, mix and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Very nice salad. Make sure you supreme the grapefruit first. Thanks for sharing!-25 Sep 2012

Recipe Summary

  • 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

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.


My favorite salad! Grapefruit is perfect addition!

I personally do not care for aragula (too potent) and substitute it with baby spinach, much more pleasant to pallet. Christiane Carvan

This was fantastic. I made it for a first course for a dinner party for 8. I did 4 times the dressing quantities which was exactly right. I used Alaskan King Crab instead of lobster, because it was easier to get, and it was fantastic. I would like to try with lobster too but my husband says he thinks the king crab is better. Really great dish, and the dressing complements the crab/lobster perfectly - great flavour that doesn't overpower the seafood.

I took some short cuts - used frozen langostinos from Trader Joe's and the refrigerated, unsweetened ruby red grapefruit sections. I don't like grapefruit unless it's sweentened in some way which made me think I might like it more in a savory dish. Additionally, I added fresh parsley to the dressing and added toasted, sliced almonds on top. This was really tasty, light and lovely in appearance. I'll definitely be making this again over the summer.

I substituted with sauteed garlic shrimp and served immediately. LOTS of garlic. Was really good!

I gave this recipe a "good" because how can you go wrong with lobster, grapefruit and avocado but I have made a far superior version (a Martha Stewart recipe) with hearts of palm and a nicer vinagrette that includes white wine vinegar.

Absolutely amazing! I made this for a best friend's birthday dinner and she could not get enough. I used lobster tails that I esteemed for 5 minutes and chilled. Then I melted butter at low heat and place the tails on it and basted them with it right before serving to bring them at room temperature. I tripled the dressing. I also added mango that I had on had. OMG! She has requested to have this every birthday for the rest of her life.

Really great combination of flavors. Per other rvws. I doubled the dressing, although I didn't use it all. I also used an entire avocado, though that was a fairly small one as well. I cheated and bought 2/3rd lb. cooked meat. It was a lot..2-3 tails etc. I served this for our main course with some roasted potatoes and bread on the side. Definitely use arugula!

This was a perfect start to our Valentine's dinner. I used lobster claws, which was cheaper and easier than buying a whole lobster. In the future I would use the whole avocado. I did not use all the dressing, but mixing in some of the grapefruit juice is very tasty. I would even make this with just avocado and grapefruit for non-special occasions.

Light and elegant. I would have liked more dressing, and next time I will use all the avocado. I used frozen lobster tails, thawed. I cut the shell with kitchen shears down the length, and then steamed for 5 minutes, then remove shell and refrigerate. We had a lobster tail each, but as a first course we could have shared one. You really do not need to fuss with a whole lobster for this dish

Delicious! My husband grilled lobster tails for this salad which gave it a great flavor. Easy to make and take - I kept all of the ingredients in separate containers and put them together when we reached our destination. Very nice with rose wine and wowed our foodie friends.

I was searching for a special recipe to make as the entree for a Hollywood Bowl concert. This is definitely it! I made it exactly according to directions (except I used lobster tails from Costco which ended up costing only $8 each!). I steamed the tails, chilled them and put everything else together at the last minute. It is as fabulous as all the other reviews indicate. Using top quality ingredients, they all shine, right down to the olive oil, arugula and sea salt. Everything can be done ahead and arranged at the last minute. Try this. you won't be disappointed!

Made this again with those King crab legs (I'm sure they're very nice but I didn't mean "kind" as I noted below). The dressing really makes it. Served it with the spicy corn and crab soup also from this site and it made a great summer meal. Cheese and crackers for dessert. Yum!

Made this with some left over kind crab legs (sorry! they were on sale and we steadmed tons! and everything else exactly as written. This was wonderfully balanced, refreshing and looked great. Will definitely make again.

I have made this salad now a half dozen times. It is wonderful. I have used all sorts of ingredients because they were on hand and have never been disappointed with the substitutions. Romaine vice arugula, vidalia onion vice shallot, and king crab or shrimp instead of lobster. All depending on what was in the freezer. Definitely a keeper

This was delicious. I made the dressing in a mini-prep and added fresh mint and basil leaves. (since I made for 6 people, there was more olive oil and lemon to work with). I had individually flash frozen lobster pieces from Costco. After defrosting, I tossed it with a tablespoon of warm melted butter and let it stand for a few minutes. I added marcona almonds and also shrimp. I used pre cooked frozen shrimp (not the baby ones, 30-35 size, I believe) which I marinated in olive oil and mint for

2hrs before adding. The flavor and texture combination of the ingredients was just stellar.

Made this for my husband for Father's Day. He loved it.. . .particularly the grapefruit with the lobster and avocado. Used romaine hearts instead of arugula as that is what I had on hand, but think it would be much better with the arugula.

The combination of shellfish, avocado and grapefruit is fantastic! For more of an everyday dish, use shrimp instead of lobster.

I made this salad for my first wedding anniversary dinner and it was absolutely fantastic. We liked it so much that we made it a day later minus the lobster. Great recipe.

Simple and delicious! I made this as the precursor to my Valentine's Day dinner. It is a meal in itself!

I just made this salad with a handful of modifications. I subbed crabmeat for lobster, and pomelo for grapefruit (I just like them better.) I also added asparagus spears for crunch, and a dash of lemon pepper for an added kick. It turned out great! Paired with a glass of white wine, this is a wonderful light supper on a hot california night!

Just made this dish as an appetizer and it was execllent, receiving rave reviews. Very simple and a nice combination of flavors. I made the recipe exactly as noted. The tangy arugula is key.

This is an easy-to-make, sophisticated dish that presents beautifully and tastes great! But the grapefruit, avocado, lobster and greens all fall on the soft/juicy end of the spectrum, leaving the salad begging for some crunch! Next time I make it, I'll throw in some roasted nuts or some fried onions for interest.

How to Prepare The Grapefruit is the Key! Crab and Avocado Salad Delicious

The Grapefruit is the Key! Crab and Avocado Salad – The grapefruit provides a flavorful complement to the crab salad. This lovely seafood salad was an improvisation. Use grapefruit juice to glaze the crab and to make the sweet-tangy salad dressing. In addition to expertly navigating the grocery store and farmer’s market, as well as learning to properly wield your knife and other essential kitchen tools.

Crab and Grapefruit Salad with Avocado Mayonnaise. Mix in mayonnaise, lemon juice, and garlic salt. Line chilled salad plates with the shredded lettuce. Perfect The Grapefruit is the Key! Crab and Avocado Salad formula and strategy is a culmination of the small tips I have realized within the last 4 years. The Grapefruit is the Key! Crab and Avocado Salad is surely a week-end cooking task, which will be to express you will need a number of hours to accomplish it, but after you`ve got the strategy down you can fry more than one group at a time for household picnics or just to own cold leftovers to eat from the fridge on a whim.

In this beautiful day, We are going to teach you making The Grapefruit is the Key! Crab and Avocado Salad At home with simple ingredients, the same as Chinese restaurants. My The Grapefruit is the Key! Crab and Avocado Salad recipe is the best in the world!

I will also show you how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!

I tried using somewhat less water than normal, that has been encouraged elsewhere. It helped only a little often, but other instances, I’d to add more and more water whilst the quinoa was cooking. Then, the dried quinoa soaked up way an excessive amount of the dressing I added later.

How to cook The Grapefruit is the Key! Crab and Avocado Salad?

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Eateries frequently offer more food than you ought to eat. Several restaurants offer portions that are 2-3 situations larger compared to the suggested nutritional guidelines. This encourages you to eat significantly more than you would in the home, adversely affecting your waistline, body stress, and danger of diabetes.

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You can make The Grapefruit is the Key! Crab and Avocado Salad using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of The Grapefruit is the Key! Crab and Avocado Salad:

  1. You need 2 of Avocados.
  2. Prepare 80 grams of Imitation crab sticks.
  3. You need 1/3 of Grapefruit.
  4. You need 4 tbsp of Mayonnaise.
  5. It’s 2 tbsp of Ketchup.
  6. You need 1/3 of Lemon juice.

Directions: In a small nonreactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. The tart, bitter flavor of grapefruit perfectly balances creamy avocado and crab. We threw them into an avocado and pink grapefruit salad, along with slices of spring fennel, and they turned this classic food pairing into something even more Gently toss the fennel and pea shoots in half of the dressing.

The Grapefruit is the Key! Crab and Avocado Salad instructions:

  1. Chill the avocados whole. Once you cut them open, they'll start to brown fast, so be sure to chill them uncut!.
  2. Shred the crabsticks roughly. Cut the grapefruit into about the same size strips, and chill both..
  3. Mix the mayonnaise, ketchup, lemon juice, salt, and pepper together and chill..
  4. Cut the avocados into half and remove the pits. Sprinkle a little salt..
  5. Mound the grapefruit and crabstick on top..
  6. Pour the sauce from Step 3 over. Garnish with chives or chervil. If you don't have any garnish, you can just sprinkle black pepper on top..
  7. You can use plain stick-shaped crabsticks, but the type that looks like real crab might look a bit better?.

Arrange on two plates, top with the grapefruit and avocado, and drizzle the. This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime. The grapefruit helps kick up fat-burning and stabilizes blood sugar–a powerful combo if you're tyring to drop a few pounds. Peel and segment grapefruit with a sharp knife on a cutting board reserve juice in a bowl. Toss the avocado slices in the vinaigrette to prevent them from turning brown.

It’s cheaper to consume junk food than The Grapefruit is the Key! Crab and Avocado Salad

Initially view, it could look that ingesting at a junk food cafe is less costly than making a home-cooked meal. But that’s seldom the case. A examine from the University of Washington College of Community Wellness unmasked that folks who make at home are apt to have healthiest overall food diets without larger food expenses. Still another study discovered that regular home cooks used about $60 monthly less on food than those who ate out more often.

I don’t understand how to prepare The Grapefruit is the Key! Crab and Avocado Salad

  • If you’re threatened by the chance of preparing a home-cooked supper, it’s crucial to consider that cooking is no exact science.
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What formula should I take advantage of for The Grapefruit is the Key! Crab and Avocado Salad?

Simple oils like canola, vegetable and peanut fat have larger smoking items, making them ideal for frying chicken. Find out more about selecting the proper oil for frying.

What should and must not be done when cooking The Grapefruit is the Key! Crab and Avocado Salad

  • Ensure every thing is freezing in a sealable pot or bag.
  • Beef in particular must be precisely wrapped.
  • Toast bread straight from freezer, anti-waste strategy urges.
  • Remember that anything that’s a higher water material, like lettuce, will not be the identical following bein
    g freezing and then defrosted.
  • Try to freeze everything when at their freshest. Defrost beef totally before preparing, but other things such as for example bread for toasting could be prepared right from the freezer.
  • Never refreeze natural meat that has been frozen and then thawed – you are able to, however, freeze baked beef that has been frozen when raw.
  • Make sure the fridge isn’t packed therefore whole that air can’t circulate.

Methods for getting started!

Begin with new, healthy ingredients. Baking sweet sweets such as for instance brownies, cakes, and snacks won’t support your wellbeing or your waistline. Likewise, putting too much sugar or sodium may change a wholesome home-cooked dinner in to an harmful one. To make certain your diet are good for you as well as being delicious, focus on balanced components and taste with spices rather than sugar or salt.

Stock on staples. Elements such as for example rice, rice, olive oil, spices, flour, and inventory cubes are staples you’ll likely use regularly. Keeping cans of tuna, beans, tomatoes and bags of freezing vegetables on hand may be useful in rustling up fast dishes when you’re forced for time.

Provide your self some leeway. It’s fine to burn off the rice or over-cook the veggies. Following a few tries it are certain to get easier, quicker, and nicer!

Grapefruit, beetroot and avocado salad recipe

Jessica Dady May 2, 2020 10:00 am

Credit: TI Media Limited

Nutrition per portion

This delicious grapefruit, beetroot and avocado salad is so easy to make at home. This zesty and zingy citrus salad is full of taste and crammed with vitamin C. It’s a great option if you’re looking for something healthy.

This mouth-watering salad is a great option as a light brunch or fancy lunch.

Geoffrey Zakarian&rsquos Grapefruit and Avocado Salad with Sweet Chili Vinaigrette

1 cup grapefruit juice
2 tbsp. white wine vinegar
2 tbsp. honey
Kosher salt
Freshly cracked pepper
½ tsp. Korean chili powder (or another sweet chili powder such as Piment d𠆞spelette)
2 grapefruits, segmented
2 avocados, peeled, seeded, and cut into eighths
¼ cup extra virgin olive oil

1. In a small sauce pan, combine the grapefruit juice, vinegar, and honey. Season with salt and pepper. Reduce until the mixture is thickened and syrupy- reduced by about ⅔. Add the chili powder and allow to cool in the fridge.
2. Arrange the grapefruit and avocado on a round platter, shingling the fruit in a circular formation. Season with salt and pepper.
3. Drizzle the vinaigrette over the salad, and finish with extra virgin olive oil.

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Great salad - could be a summer meal, but we had it for Thanksgiving. I was worried about the dressing after reading some of the review comments. Ultimately I went with it and it was delicious - the sweetness of the beets and grapefruit eliminate any sharpness. I would imagine if your grapefruit isn't sweet, it would throw the balance off. A satisfying and filling salad without meat, cheese or nuts.

I had gotten both beets and grapefruit in my CSA box and thought Iɽ try this recipe to use both items. I am really sorry I did. My husband and I took only one bite of this salad and threw the rest out. The bitter of the grapefruit just didn't blend well with the sweetness of the beets.

Someone mentioned a pomegranite salad dressing, and I found one here - you probably could skip the cumin if you like:

A big hit at the summer bbq

good starting point with the colours. i used pomegranete molassas/lemon/olive oil dressing as it goes well with grapefruit instead and was very pleased with the result!

Great salad. Easy, beautiful presentation and delicious.

Although this salad sounded absolutely wonderful, I was not overly impressed. The combination of flavors would have been great if the dressing pulled them all together, but it did not. The flavors ended up competing too much. It does make for an absolutely GORGEOUS-looking salad!

Excellent! We had it for Thanksgiving last year & it was a hit, young and old alike.

This has become my regular party salad recipe, not just holidays, and everyone want the recipe. Sorry to read that someone found it "bitter" but that could only be due to poor-quality oil. Try it on the beets, avocado, etc., instead of on a spoon--it works!

Great combination of flavors, but I also improvised by using a light citrus dressing instead too. Try using golden beets if you can get them because it makes for a nice presentation.

I loved the combo as a salad but the dressing was too acidic - I added some honey to cut the tartness.

3/4 cup of oil? I tried but no matter what type of "fixing" would cause me to drown my salad in this bitter mixture. Nice salad combo but I ended up using a light citrus dessing instead.


In small bowl, mix together lemon juice, garlic, honey, pepper flakes and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Stir in cilantro set aside.

Heat grill to medium-high heat. (Or, heat oven to 425°F.) On plate, drizzle chicken with olive oil and sprinkle with adobo. Grill chicken, flipping once, until dark golden brown on both sides and cooked through, about 15 minutes. (If cooking in oven, place chicken on foil-lined baking sheet. Cook until golden brown and cooked through, about 15 minutes). Set chicken aside to cool. Cut into strips.

Arrange lettuce on large serving platter. Toss with sliced chicken, avocado, grapefruit and onions. Drizzle with dressing before serving.

Grapefruit Avocado Salad Recipe

This has apparently turned into the week of food I used to hate. I tried grapefruit a few times growing up. The first time was when I’d spent the night at my friend Jenny’s house. Her older sister Connie was eating breakfast when we wandered into the kitchen, rubbing the sleepiness of giggling late into the night out of our eyes. Connie was a mix between the really fun older teenager who you look up to and want to be like, and the scary older teenager who might do something insane at any moment that could get everyone in big trouble.Looking back with an adult perspective, I wonder if she might have been mildly bipolar, but at the time I just thought she was a little cool and a little crazy.

That weekend was one of her good ones. She had given Jenny and I pedicures the night before, and even let us try on some of her cool grown up clothes. That morning she was sitting at the kitchen table, two grapefruit halves on a plate in front of her. Next to the plate was a bowl of white sugar, and I watched in awe as she spooned a pile of sugar onto a grapefruit segment, scooped it into her mouth with a pointy spoon and then repeated the process.

“What is that?” I asked, staring at what I thought was a giant yellow orange.

“It’s a grapefruit!” She exclaimed excitedly. “It’s my favorite fruit but it’s only good with lots of sugar.” She held the other half out to me and pushed the bowl of sugar in my direction.

I decided to take my first bite without the sugar, I loved sour and ate lemons all the time so didn’t think it would be a problem. What I wasn’t expecting was the bitter aftertaste that assaulted my mouth. I tried the next bite with sugar but still experienced the same bitterness. I decided that grapefruit was just not for me and carefully my half back on her plate. thanking her profusely with the fear that returning her gift might set her off. Fortunately she just shrugged and went back to reading the comics.

Knowing that tastes change, I’ve tried grapefruit a few more times. I used to eat it regularly when I was struggling to afford food just because I could get it for free, but I never actually liked it.

So when I was invited to a grapefruit dinner at Spur Gastropub a few weeks ago, you might think I’d turn it down. But I was actually excited to try grapefruit again so brought my sister-in-law (another grapefruit hater) along for moral support and a fun sister date.

Fortunately our dinner was featuring Texas Rio Grapefruit, a beautiful sweet grapefruit, plump with ruby red juice and bitterness free. The chefs at Spur did an incredible job creating several courses that really brought out the beauty of the grapefruit. My favorite dish was the simplest of all, carbonated grapefruit slices!

I was so excited to find a grapefruit I love. Half a grapefruit gives you 70-100% of your daily value of vitamin C and contains lycopene and other nutrients. It really is good for you! I came home with an armful of grapefruit, determined to create a recipe with grapefruit as the star.

Around the Super Bowl, avocados are incredibly cheap so I bought ten of them. I found that their buttery flavor paired really well with the tangy grapefruit and decided a salad was waiting to be born.

In order to keep grapefruit the star, once I segmented the grapefruit, I squeezed the pulp that was left in the membranes to use the grapefruit juice as the acid in my salad dressing. For the lettuce, I chose a spring lettuce and herb mix, but you can use any lettuce or salad mix. By the way, the high fat content in this salad is from the avocado, which is a heart healthy fat that lowers cholesterol. If you’d like to cut the fat content back, split half an avocado between the two salads instead of giving each person their own half.