I first found this recipe while reading and writing about how Eating in Season means being an enlightened consumer. I learned back then that grapefruit is in season during the winter, and jumped right on it. That was 2 years ago to the date, and I’ve been making this Grapefruit Avocado salad regularly ever since – even when not in season I must admit (oups)! Clocking in at only 141 calories per serving, this bright and citrusy salad adds the perfect little sparkle and pop to your plate and pairs fantastically with chicken, steak or fish alike. Pretty dang versatile if you ask me!
My favorite thing to do with this easy-on-the-waist-line-good-for-you side dish is to enjoy it during my lunch break at work along with some grilled protein. It is such a little splash of freshness in the middle of the work day.
Just prepare the shallot vinaigrette on Sunday night as part of your weekly meal plan routine and keep it in a small Tupperware container, keep the sliced up grapefruit in another, then leave the avocado until ready to eat. Cut one avocado in half and make slices out of the half that does not have the pit, and plate along with 1/4 of the grapefruit then salt/pepper and drizzle with vinaigrette. over the remaining half avocado with the hallowed out peel and keep in a Ziploc bag until lunch time rolls around the next day. Repeat this 4 times between the 2 avocados that the recipe calls for and you have a fancy pants salad for four days straight!
Very slightly adapted from: Pink-Grapefruit-and-Avocado-Salad by Alice Waters
- 2 medium ruby grapefruits
- 1 teaspoon finely grated grapefruit zest
- 1 medium shallot, minced
- 1 teaspoon white wine vinegar
- 2 medium Hass avocados, sliced ¼ inch thick
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- Use a lemon zester of a fine cheese grater to zest until you have 1 teaspoon of grapefruit zest.
- Use a sharp knife to peel the skin and all of the bitter white pith off of the grapefruits.
- Working over a bowl, cut in between the membranes to release the sections into slices of grapefruit. Squeeze the juice left from the membranes into the bowl.
- Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
- Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper.
- Drizzle onto the grapefruit and avocado, serve.