Description
This refreshing Grapefruit and Avocado Salad combines peppery arugula, sweet and tangy ruby red grapefruit segments, creamy ripe avocados, crunchy pistachios, and delicate microgreens, all dressed with a drizzle of olive oil and a sprinkle of Maldon sea salt. Perfect as a light lunch or a vibrant side dish, this salad bursts with fresh flavors and textures that delight the palate.
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 Grapefruit: Using a sharp knife, trim off the ends of a grapefruit and place it with the cut side up. Cut off the rind and pith following the shape of the fruit, taking care not to remove too much of the flesh. Slice lengthwise between the membrane and a section of the grapefruit to release the segments. Repeat on the other side of each segment and continue until all segments are freed. Repeat the entire process with the second grapefruit.
- Prepare Avocado: Cut each avocado in half lengthwise and remove the pit. Using a large spoon, scoop out each avocado half in one whole piece. Place the avocado with the cut side down on a cutting board and slice lengthwise into even pieces.
- Assemble Salad: Arrange the arugula on a medium platter or shallow bowl. Alternate placing grapefruit segments and avocado slices on top of the arugula for an attractive presentation.
- Add Dressing and Toppings: Drizzle olive oil evenly over the salad. Sprinkle Maldon sea salt flakes lightly across the top. Finish by topping the salad with microgreens and scattering the roughly chopped pistachio nuts evenly over everything.
Notes
- Choose firm but ripe avocados to ensure they hold their shape when sliced.
- For easier grapefruit segmenting, work over a bowl to catch juice you can use in dressings.
- Adjust the amount of salt and olive oil to taste.
- This salad is best served fresh to maintain the crispness of the greens and the bright flavor of the fruit.
- Can be paired with grilled chicken or fish for a heartier meal.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
