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Grapefruit & Avocado Arugula Salad
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  • CourseAppetizer, Main Dish, Salad
  • CuisineGluten-free, Vegan
4 people
4 people
  • 2 medium-large grapefruit
  • 2 tsp. white wine vinegar
  • 1 pinch freshly ground pepper, to taste
  • 5 Tbsp. extra virgin olive oil
  • 3 cups arugula
  • 1 large scallion, sliced
  • 2 ripe avocados, halved and sliced
Servings: people
  1. Cut off the top and bottom of each grapefruit; remove rind and pith. Remove membrane separating each segment over a bowl, reserving juices.
  2. Mix 2 Tbsp. of grapefruit juice with vinegar. Season with salt and pepper; whisk in olive oil to make vinaigrette; taste for flavor. Add sliced scallions to vinaigrette.
  3. Wash and dry arugula. Cut avocados in half and scoop out flesh, then cut lengthwise into ¼-inch slices.
  4. Dress arugula with 1 Tbsp. of vinaigrette and pile leaves onto a platter. Place avocado and grapefruit slices on top; add remaining vinaigrette.
Recipe Notes

Adapted from Alice Waters.

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