Description
A sunshine-bright salad bursting with ruby red grapefruit, creamy avocado, and crunchy pistachios, dressed in a honey-lime vinaigrette. This citrus-forward dish is equally stunning as a light lunch or elegant starter, with colors and flavors that pop.
Ingredients
Scale
- 2 large ruby red grapefruits (supremes + 2 tbsp juice)
- 1 ripe avocado, sliced
- 4 cups watercress or arugula
- 1 fennel bulb, shaved thin
- 1/4 cup pistachios, toasted
- 1/4 cup pomegranate arils
- 2 oz goat cheese, crumbled (optional)
- 2 tbsp fresh mint leaves
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp sumac (or lemon zest)
- Sea salt & black pepper to taste
Instructions
- Prep grapefruit: Cut off peel and pith, then supreme the grapefruit over a bowl to catch juices. Reserve 2 tbsp juice.
- Make dressing: Whisk together grapefruit juice, lime juice, honey, Dijon, sumac, salt, and pepper. Slowly stream in olive oil while whisking.
- Assemble: On a platter, layer watercress, shaved fennel, grapefruit supremes, avocado, and pomegranate.
- Finish: Drizzle with dressing, then top with pistachios, goat cheese (if using), and mint.
- Serve: Enjoy immediately with crusty bread.
Notes
- Supreming tip: Use a sharp knife to remove all bitter pith from grapefruit segments
- Make ahead: Prep dressing and veggies separately; assemble last minute
- Vegan swap: Replace honey with maple syrup and omit cheese
- Protein boost: Add grilled shrimp or seared scallops
- Storage: Best eaten fresh—avocado will brown if stored
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 18g (natural)
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg