Avocado and Grapefruit Salad with Honey-Lime Dressing
This refreshing Avocado and Grapefruit Salad is a delightful balance of creamy and citrusy flavors, inspired by Mediterranean cuisine. The bright acidity of grapefruit cuts through the rich, buttery avocado, while a light honey-lime vinaigrette ties everything together beautifully.
Equipment
- Sharp chef’s knife
- Cutting board
- Citrus Juicer
- Small mixing bowl
- Whisk
- Large serving platter or shallow bowl
Ingredients
For the Salad Base
- 2 medium ripe avocados sliced into wedges
- 2 medium ruby red grapefruits peeled and segmented
- ¼ cup red onion thinly sliced, about 35g
- 2 tbsp fresh cilantro roughly chopped, about 5g
- ¼ cup toasted almonds roughly chopped, about 30g
For the Dressing
- 3 tbsp extra virgin olive oil about 45ml
- 1 tbsp fresh lime juice about 15ml, from ½ lime
- 1 tsp honey about 7g
- ½ tsp sea salt to taste
- ¼ tsp freshly ground black pepper
Instructions
- In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper vigorously for about 30 seconds until the mixture looks creamy and slightly thickened rather than separated. Set aside.3 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Using a sharp knife, cut the top and bottom off each grapefruit so it sits flat. Slice downward following the curve to remove the peel and all white pith. Then, holding the fruit over a bowl to catch the juice, cut along each membrane to release individual segments. Discard any seeds.2 medium ruby red grapefruits
- Slice the avocados into wedges.2 medium ripe avocados
- Thinly slice the red onion and chop the fresh cilantro.1/4 cup red onion, 2 tbsp fresh cilantro
- In a large bowl or serving platter, gently arrange the avocado wedges and grapefruit segments.2 medium ripe avocados, 2 medium ruby red grapefruits
- Scatter the sliced red onion, chopped cilantro, and toasted almonds over the top.1/4 cup red onion, 2 tbsp fresh cilantro, 1/4 cup toasted almonds
- Drizzle the prepared dressing evenly over the salad just before serving.3 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Serve immediately. This salad pairs well with crusty bread, grilled fish, or roast chicken.
Notes
Storage: This salad does not store well once assembled — avocado browns within a couple of hours. Eat immediately after assembling.
Make-Ahead: Segment and drain the grapefruit, slice the onion, chop the cilantro, and make the dressing up to 1 day ahead. Store each separately in covered containers in the fridge. Keep avocados whole and uncut until ready to serve. The honey-lime vinaigrette holds in the fridge for up to 3 days — re-whisk before using.
Substitutions: Swap cilantro for flat-leaf parsley or fresh mint (use less mint — it's stronger). Replace almonds with toasted pecans or pistachios for a different crunch. For a vegan version, substitute maple syrup or agave nectar for the honey in equal quantity.
Pro Tips: Cut grapefruit segments over a bowl to catch the juice, then use 1 tablespoon of that juice in the dressing for an even brighter citrus flavour. Toast raw almonds in a dry pan over medium heat for 3–4 minutes until fragrant for noticeably better flavour. If raw onion is too sharp, soak the slices in ice water for 10 minutes to mellow them.
Serving Suggestions: Add crumbled feta or a handful of arugula for extra depth. Serve alongside grilled fish, crusty bread, roast chicken, or spoon over cooked quinoa or farro for a more filling meal.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 27gProtein: 5gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.003gSodium: 299mgPotassium: 749mgFiber: 10gSugar: 12gVitamin A: 1635IUVitamin C: 52mgCalcium: 68mgIron: 1mg
We'd love to know if you enjoyed this recipeRate this Recipe !
