This bright and fresh grapefruit salad with avocado is chunky like a salsa and can be served as a salad, appetizer or as a garnish for chicken, pork or seafood.
We are full on into winter. In San Diego that means temps around 50ºF. I start my day in fuzzy slippers and by lunch, it is time to switch to flip flops. I know, I know. I won’t complain.
Although we are blessed with mild winters, I still miss my summer produce. Luckily, we are in deep into citrus season and are enjoying our fill of oranges, tangerines and grapefruits.
This grapefruit salad is colorful and delicious. And it helps me forget about winter.
Why you should try this recipe
I don’t know about you, but I get bored with green salads. As much as I try to eat healthy, some days are definitely harder than others. So I like to mix my produce intake by trying new flavors and textures.
This grapefruit salad is really quite delicious. It embodies how I develop recipes, combining bold flavors with bright colors. The tang of the grapefruit plus the sweet red bell peppers add contrast.
There is also the bite of the red onions and the creamy nuttiness of the avocado. It is bright and full of vitamins. And it chases the winter blues away.
I like to serve this salad with chicken, pork or seafood. You can also serve it alone or as an appetizer with tortilla chips.
See my Grapefruit Salad Web Story for a quick visual guide to making this recipe.
Ingredients you need
- Grapefruit: You can use red, pink or white grapefruit. I segment the fruit, removing the thin membrane as my family doesn’t like it. You can leave it on if it doesn’t bother you.
- Avocados: I used Haas avocado but you can use any variety you like and have on hand.
- Red bell peppers: I love the sweetness of red bell peppers. You can also use yellow or orange, too.
- Red onion: Red onions aren’t as peppery as the white/brown variety. You can also use sweet Vidalia onions, green onions or shallots.
- Cilantro: This is a fresh and vibrant salad and I strongly urge you to use fresh cilantro. You can also use fresh parsley, if you prefer.
- Extra virgin olive oil: Remember, to test the quality of your olive oil it is best to taste it without anything else. You can use a mild or strong olive oil, depending on your personal preference. You can also use a lemon or lime infused olive oil.
- Lime juice: Avocados and cilantro scream for lime juice. But you can also use lemon juice.
1. Peel and coarsely chop the grapefruit and transfer into a mixing bowl with chopped avocado, bell peppers, red onion and cilantro.
2. Add olive oil and lime juice and toss with the salad. Refrigerate for one hour, or until ready to serve
Recipe tips and FAQs
You can easily mix in some regular oranges or blood oranges to this salad for more flavor and color. This grapefruit salad tastes (and looks) best when freshly made. It will last in the refrigerator for up to 3 days. Some discoloring and mushiness will occur the longer it sits.
The acid from the citrus should prevent the avocados from browning. I love to serve this with some chicken or fish as a garnish or chutney. It really livens up your everyday meals.
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Avocado and Grapefruit Salad
This bright and fresh avocado and grapefruit salad is chunky like a salsa and can be served as a salad, appetizer or as a garnish for chicken, pork or seafood.
- 1 grapefruit
- 2 medium avocados
- 3 baby bell peppers, seeded
- 2 TBS red onion
- 1 cup cilantro, fresh
- 1 TBS extra virgin olive oil
- 1 teaspoon lime juice
- Using a sharp pairing knife, peel and coarsely chop the grapefruit into ½-inch pieces.
- Transfer grapefruit pieces and any remaining juice to a large serving bowl.
- Remove skin, pit and coarsely chop the avocados into ½-inch pieces. Transfer avocado pieces to the serving bowl.
- Cut bell peppers, red onion and cilantro into small pieces and transfer to the serving bowl.
- In a small bowl, whisk together olive oil and lime juice. Pour over salad.
- Toss gently to dress the salad. Refrigerate for one hour, or until ready to serve.
Serving Suggestions: Serve with your favorite white meat, like chicken or pork. Also wonderful with shrimp, crab and fish. Serve with tortilla chips for a chunky salsa.
Cooking Tips: Substitute cilantro with fresh mint.
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 11mgCarbohydrates: 22gFiber: 9gSugar: 7gProtein: 3g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Beautiful. It’s funny cause I couldn’t survive without salads! Plus mine at home are better than the salads I can get if we go out. My chicken isn’t overcooked, my avocados are ripe, lettuce isn’t wilted…. Anyway, great recipe!
I wish I had that salad loving gene. It would certainly help me eat better!
I love the combination of citrus and avocado. Congratulations to your daughter on her first show!
Very pretty salad!
Happy Mother’s Day, Laura! C’mon, there has to be balance in the family: someone has to be there quietly to love and hug and advise and make certain everything runs in as perfect rhythm as it can! And I have seen you so charming on breakfast TV [if I remember correctly] . . . . be you and ‘go with the flow’! Oh, lovely salad and the Professor and the Princess will grow up as far as food is concerned 🙂 !!
I’m with you — center stage isn’t for me. Sidelines all the way! Lovely salad — thanks.