Description
A refreshing and vibrant Grapefruit and Avocado Salad featuring peppery arugula, juicy ruby red grapefruit segments, creamy avocado slices, crunchy pistachios, and delicate microgreens, all drizzled with olive oil and finished with a sprinkle of coarse sea salt. Perfect as a light lunch or a bright starter.
Ingredients
Scale
Salad Base
- 3 cups arugula
- 1/2 cup microgreens
Fruits
- 2 ruby red grapefruits
- 2 ripe but firm avocados
Toppings and 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: Using a sharp knife, trim off the ends of a grapefruit, then stand it cut side up. Carefully slice off the rind and pith, following the curve of the fruit without cutting too much flesh. Slice lengthwise between the membrane and one section to free the segment, then repeat on the other side of the section. Continue until all grapefruit segments are removed. Repeat this process with the second grapefruit.
- Prepare the Avocado: Cut an avocado in half lengthwise and remove the pit. Using a large spoon, scoop out the flesh in one piece. Place the avocado flesh cut side down on a cutting board and slice it lengthwise into even pieces. Repeat with the second avocado.
- Assemble the Salad: Place the arugula on a medium platter or shallow bowl. Arrange the grapefruit segments and avocado slices over the arugula, alternating between the two to create a colorful pattern.
- Add the Dressing and Toppings: Drizzle olive oil over the assembled salad evenly. Sprinkle Maldon sea salt flakes to taste for a burst of flavor. Top the salad with microgreens for a delicate, fresh finish, then scatter the roughly chopped pistachio nuts on top for crunch and richness.
Notes
- Choose ripe but firm avocados to maintain shape when slicing.
- Use fresh, high-quality olive oil for the best flavor.
- Ruby red grapefruit provides sweetness, but you may substitute with pink grapefruit if unavailable.
- For added zest, consider a light squeeze of fresh lemon or lime juice.
- This salad is best served fresh to preserve the texture of ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
