Grapefruit Salad with Avocado and Cucumber
prep 10 min.
ready 15 min.
serves 2-3
It’s the day after Christmas, and here in Michigan it is over 60 degrees! I’m not complaining, but wow-crazy! I decided to make a grapefruit avocado salad with cucumbers. It was very good and perfect for a day which feels like spring. I’ve had enough Christmas cookies and stollen. Let’s bring on some warm weather food! After eating this salad, I’m heading out for a long bike ride. I need to take advantage of this unusual weather before it turns back to the normal gray skies and snow.
This salad was easy to make. I used some vintage citrus bowls which I picked up at an estate sale here in town. I like their fun colors. They are perfect for a single grapefruit or a small lunch salad. I purchased the pink grapefruit at a local fruit/vegetable market called Ken’s Market. They have great prices, and their produce is very fresh. Their pink grapefruits were wonderful. Adding the avocado and cucumber gave it a crisp, fresh taste. The dressing was made from local honey and some grapefruit juice.
Ingredients
• 1 ruby red grapefruit
• 1 avocado, ripe but not soft (medium size)
• 1 medium-sized cucumber
• 1 tsp. chopped raw almonds (about 4-5 almonds)
• ½ Tbs. Dijon mustard
• 1½ Tbs. honey
• 1 Tbs. extra virgin olive oil
• 1 Tbs. grapefruit Juice
• ¼ tsp. coarse sea salt
• ½ tsp. white vinegar
• ½ tsp. freshly ground black pepper
I also used a few very thin slices of a scallion. (optional)
Dressing:
In a small bowl, whisk together the mustard, honey, olive oil, grapefruit juice, salt, and white vinegar.
Directions:
1. Peel and segment the grapefruit. Remove some of the white skin from the segments. Slice into 1-inch pieces. Set aside one segment to squeeze for dressing.
2. Cut the avocados in half and peel the skin carefully. Remove the pit. Slice into small 1/2 inch cubed pieces. (You do not want too ripe of an avocado, or it will be impossible to cut into small pieces.)
3. Skin the cucumber and remove the seeds. Cut into small pieces.
4. Place the grapefruit, avocado, and cucumber in a bowl.
Drizzle the dressing over the salad. Spread the almond slices and grind the salt and pepper on top.
Serve immediately.
Grapefruit Salad with Avocado and Cucumber
Ingredients
- 1 ruby red grapefruit
- 1 avocado ripe but not soft (medium size)
- 1 cucumber medium size
- 1 tsp. raw almonds chopped
- ½ Tbs. Dijon mustard
- 1 ½ Tbs. honey
- 1 Tbs. olive oil extra virgin
- 1 Tbs. grapefruit juice
- ¼ tsp. sea salt coarse
- ½ tsp. white vinegar
- ½ tsp. black pepper ground
Instructions
-
Peel and segment the grapefruit. Remove some of the white skin from the segments. Slice into 1-inch pieces. Set aside one segment to squeeze for dressing.
-
Cut the avocados in half and peel the skin carefully. Remove the pit. Slice into small 1/2 inch cubed pieces. (You do not want too ripe of an avocado, or it will be impossible to cut into small pieces.)
-
Skin the cucumber and remove the seeds. Cut into small pieces.
-
Place the grapefruit, avocado, and cucumber in a bowl.
-
Drizzle the dressing over the salad. Spread the almond slices and grind the salt and pepper on top.
-
Serve immediately.
