Description
A fresh and vibrant Grapefruit and Avocado Salad combining peppery arugula, juicy ruby red grapefruits, creamy avocados, crunchy pistachios, and delicate microgreens. Drizzled with olive oil and finished with coarse sea salt flakes, this salad is perfect for a light, nutritious meal or side dish.
Ingredients
Scale
Salad Base
- 3 cups arugula
- 1/2 cup microgreens
Fruit
- 2 ruby red grapefruits
- 2 ripe but firm avocados
Toppings & Dressing
- 1/3 cup pistachios, roughly chopped
- Olive oil for drizzling
- Maldon sea salt or coarse sea salt flakes, to taste
Instructions
- Prepare the Grapefruits: Using a sharp knife, trim off the ends of one grapefruit and place it upright. Carefully cut off the rind and pith, following the contour of the fruit to avoid removing too much flesh. Slice between the membranes lengthwise to release each grapefruit segment cleanly. Repeat for all segments and then with the second grapefruit.
- Scoop and Slice the Avocados: Cut each avocado in half lengthwise and remove the pit. Using a large spoon, scoop out each half in one piece. Place the avocado halves cut side down on a cutting board and slice them lengthwise into thin strips.
- Assemble the Salad Base: Spread the arugula evenly on a medium platter or shallow bowl, creating a fresh bed for the fruits.
- Arrange Fruits on Arugula: Alternate placing the sliced avocado and grapefruit segments over the arugula to create a colorful and balanced presentation.
- Dress and Season the Salad: Drizzle olive oil generously over the assembled salad to add richness. Sprinkle Maldon sea salt flakes to enhance the flavors and bring out the freshness of the ingredients.
- Add Microgreens and Nuts: Top the salad with microgreens for an added layer of freshness and subtle flavor. Finally, sprinkle the roughly chopped pistachios over the salad for a satisfying crunchy texture.
Notes
- Use ripe but firm avocados to ensure they hold their shape when sliced.
- Ruby red grapefruits add natural sweetness and vibrant color, but other varieties can be substituted.
- Adjust the amount of sea salt according to taste, keeping in mind the saltiness of the pistachios.
- For extra zest, a light squeeze of fresh lemon or lime juice over the salad can be added.
- This salad is best served immediately to enjoy the fresh textures and flavors.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
