15 minutes
A refreshing and vibrant salad featuring juicy grapefruit segments and creamy avocado slices, drizzled with a tangy vinaigrette.
Ruby Grapefruits, peeled, segmented
each
teaspoons
to taste
to taste
tablespoons
Hass Avocados, peeled, sliced
each
1. Prepare the Grapefruits
Peel the grapefruits and use a sharp knife to remove all the rind and membrane, ensuring you end up with only the juicy flesh.
2. Extract Grapefruit Juice
Cut the grapefruit sections free and squeeze the remaining juice from the membranes into a small bowl. Measure out 2 tablespoons of this fresh grapefruit juice.
3. Make the Vinaigrette
Add the 2 tablespoons of fresh grapefruit juice to a small bowl along with the white wine vinegar, a pinch of salt, and some fresh-ground black pepper. Stir the mixture together, then gradually whisk in the extra-virgin olive oil. Taste and adjust the acidity and salt to your preference.
4. Prepare the Avocados
Cut each avocado in half and remove the pit. Carefully peel the halves and cut them into ¼-inch slices.
5. Assemble the Salad
Arrange the grapefruit sections and avocado slices alternately on a plate. Spoon the vinaigrette over the arranged grapefruit and avocado, ensuring each piece is lightly coated.
6. Serve
Serve the salad immediately to maintain the freshness and vibrant colors, preventing the avocado from browning. Enjoy your Citrus-Avocado Harmony Salad!
Choose a variety of fresh, heavy-for-their-size citrus fruits to add a range of flavors and colors to your salad.
Supreme your citrus fruits over a bowl to catch the juices for the dressing, removing the peel and membrane for a professional presentation.
Arrange the salad on the plate with care, alternating slices of citrus and avocado, and artistically drizzle the dressing.
Use ripe but still firm avocados and scoop out the flesh with a spoon for neatly presented slices or halves.
Season the salad with flaky sea salt and freshly ground black pepper just before serving to enhance flavors and add texture.
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