Another summer day, another fruit salad. I’m a creature of habit.
This Avocado Grapefruit Salad is not necessarily a summer salad, but I really crave it on hot days because it’s light and refreshing, and goes well with all the seafood in constant summer rotation.
Why this salad is the best: the creamy avocado, the tart, citrusy grapefruit and lime, and the added herbs almost have a deconstructed guac thing going on, but in salad form. Can’t beat that combo.
To get those round grapefruit slices:
- Slice both ends off the grapefruit.
- Place a flat end on the cutting board.
- With a sharp knife, preferably serrated, cut along the peel from top to bottom.
- Work your way around the grapefruit, until no peel remains.
- Remove any remaining pith.
- Place the grapefruit on its side and slice. Boom.
At that point, assembly is a breeze. Just pile the avocado and grapefruit slices on top of a handful of arugula. Top with lime juice, olive oil, flaky salt, pepper and chile flakes.
I served this as an easy, light dinner with my easy Crispy Skin Salmon, but also foresee this as a breakfast salad in my future.
Avocado Grapefruit Salad
This easy, healthy Avocado Grapefruit Salad comes together in minutes and works for breakfast, lunch or dinner.
- 2 cups arugula
- 1 avocado, sliced
- 1 grapefruit, sliced
- half lime, juiced
- drizzle Extra Virgin olive oil
- flaky sea salt I like Maldon or Jacobsen
- freshly cracked pepper
- 1/2 tsp Aleppo pepper red chile flakes also work, but will be spicier
- handful cilantro, roughly chopped
Add arugula to a serving dish. Arrange avocado and grapefruit slices on top of the arugula.
Pour the lime juice over the salad. Drizzle with olive oil (you only need a little). Add freshly cracked pepper, a bit of flaky sea salt, and Aleppo pepper. Top with cilantro.
The salad is best enjoyed right away, but can be stored in the fridge for about an hour if you must, as the lime juice will preserve the avocado a bit.
Bonus: add prosciutto for a not-sad weekday lunch.