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Grapefruit and Avocado Salad

James Carrier
Yield Makes 12 cups; 4 servings
Havilah Stewart puts smoked almonds in this salad for a salty, complex note. If smoked almonds are unavailable, substitute roasted salted almonds.


  • 2 pink grapefruit (about 1 1/2 lb. total)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 12 ounces mixed salad greens (about 2 qt.)
  • 1 firm-ripe avocado, peeled and sliced
  • 1/3 cup chopped smoked almonds
  • 1/4 cup thinly sliced green onions (white and pale green parts only)
  • Salt and pepper

Nutrition Information

  • calories 251
  • caloriesfromfat 72 %
  • protein 5.2 g
  • fat 20 g
  • satfat 2.5 g
  • carbohydrate 16 g
  • fiber 3.7 g
  • sodium 91 mg
  • cholesterol 0.0 mg

How to Make It

  1. With a sharp knife, cut peel and outer membrane from grapefruit. Working over a strainer set over a bowl, cut between inner membranes and fruit to release segments into strainer. Squeeze juice from membranes into bowl. Discard peel and membranes.

  2. In a large bowl, combine oil, lime juice, and grapefruit juice. Add salad greens and mix gently to coat. Divide evenly among four plates and top with grapefruit segments, avocado, almonds, and green onions. Add salt and pepper to taste.