Grapefruit-Avocado Salad

Prep: 18 minutes. To remove citrus fruits' bitter white pith, cut the peel away with a sharp knife. This recipe makes more dressing than you'll need; you can refrigerate the extra for up to 5 days.


Makes 4 servings (serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing)

Nutritional Information

Calories 234
Fat 17 g
Satfat 2 g
Monofat 12 g
Polyfat 2 g
Protein 3 g
Carbohydrate 23 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 21 mg
Calcium 75 mg


1/3 cup orange juice
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks
1 peeled pink grapefruit, cut into sections
1 peeled navel orange, cut into sections
1/2 red pepper, chopped
4 minced green onions
4 cups field greens


1. Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.

2. Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens.

Steve Petusevsky,


March 2006
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