Grapefruit & Avocado Salad Recipe

Prepare grapefruit

Using a sharp paring knife, trim top and bottom of each grapefruit. Stand on a cut end and slice away peel and pith following the curve. Working over a bowl to catch juices, hold the grapefruit and cut between membranes to release individual supremes. Reserve any juice for the vinaigrette (should yield about 1/4 cup).

Prepare avocado

Halve avocado, remove pit, and score flesh without cutting through skin. Scoop out slices with a spoon and arrange on a plate. If not serving immediately, squeeze a little grapefruit or lemon juice on the slices to slow browning.

Assemble greens

In a large bowl, gently toss arugula and frisée with thinly sliced red onion and half of the mint (if using). Add toasted almonds or pistachios and gently toss again to distribute.

Combine salad components

Arrange the supremed grapefruit segments and avocado slices on top of the dressed greens just before serving to avoid sogginess. Scatter remaining mint leaves over the top for freshness.

If you reserved grapefruit juice from supreming, measure to 1/4 cup and combine with the orange juice in a small bowl or jar. Add white wine vinegar, honey (or agave), and Dijon mustard.

Whisk the mixture briefly to combine, then slowly drizzle in the extra-virgin olive oil while whisking (or cap the jar and shake vigorously) to emulsify. The dressing should become slightly thickened and glossy.

Season the vinaigrette with sea salt and freshly ground black pepper to taste. Taste and adjust balance: add a little more honey if too tart, or a pinch more salt if needed.

Dress the salad: drizzle about 2 to 3 tablespoons of vinaigrette over the greens and gently toss to coat. Reserve any extra vinaigrette to serve at the table.