📝 About This Recipe
This vibrant salad is a masterclass in flavor contrast, pitting the bracing acidity of ruby red grapefruit against the buttery richness of peak-season Hass avocados. Inspired by modern California coastal cuisine, it features a sophisticated honey-poppy seed vinaigrette and crunchy toasted pistachios to elevate the textural experience. It is a refreshing, elegant dish that cleanses the palate and celebrates the natural brilliance of citrus fruits.
🥗 Ingredients
The Produce
- 2 large Ruby Red Grapefruit (firm and heavy for their size)
- 2 Hass Avocados (ripe but still firm to the touch)
- 4 cups Baby Arugula (washed and spun dry)
- 1/4 cup Red Onion (very thinly shaved)
- 1/4 cup Fresh Mint Leaves (torn into small pieces)
Honey-Poppy Seed Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Reserved Grapefruit Juice (collected during segmenting)
- 1 tablespoon White Balsamic Vinegar (or champagne vinegar)
- 1 teaspoon Honey (wildflower or clover)
- 1/2 teaspoon Dijon Mustard (to help emulsify)
- 1 teaspoon Poppy Seeds
- 1/4 teaspoon Sea Salt (plus more to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
Crunch and Garnish
- 1/4 cup Shelled Pistachios (roasted and salted, roughly chopped)
- 1/4 cup Feta Cheese (crumbled (optional for creaminess))
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by segmenting the grapefruit over a medium bowl to catch all the precious juices. Slice off the top and bottom of the grapefruit so it sits flat on your cutting board.
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2
Using a sharp paring knife, follow the curve of the fruit to remove the peel and the bitter white pith, exposing the bright flesh.
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3
Carefully slice between the membranes to release the individual wedges (supremes). Place the wedges on a plate and squeeze the remaining membrane over a bowl to collect the juice for the dressing.
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4
In a small glass jar or bowl, whisk together the 2 tablespoons of reserved grapefruit juice, white balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper.
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5
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is beautifully emulsified. Stir in the poppy seeds and set aside.
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6
Place the thinly shaved red onions in a small bowl of ice water for 5 minutes; this removes their harsh 'bite' and makes them incredibly crisp. Drain and pat dry.
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7
Just before serving, halve the avocados and remove the pits. Slice the flesh into 1/2-inch thick wedges and gently peel away the skin.
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8
In a large mixing bowl, lightly toss the baby arugula and torn mint leaves with 1 tablespoon of the prepared vinaigrette to barely coat the leaves.
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9
Spread the dressed arugula onto a large chilled platter or divide among four individual salad plates.
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10
Artfully arrange the grapefruit segments and avocado wedges over the bed of greens, alternating them for visual appeal.
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11
Scatter the crisp red onions and crumbled feta cheese (if using) evenly over the top.
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12
Drizzle the remaining vinaigrette generously over the arranged fruit and avocados.
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13
Finish the dish by sprinkling the chopped pistachios and a pinch of flaky sea salt over everything for that essential crunch and flavor pop.
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14
Serve immediately while the avocado is perfectly green and the greens are crisp.
💡 Chef's Tips
Choose heavy grapefruits as they contain more juice which is vital for the dressing. To prevent the avocado from browning, slice it at the very last second or toss it lightly in a little grapefruit juice. If you find grapefruit too tart, substitute one of them with a Cara Cara orange for a sweeter profile. Soaking the red onions in ice water is a professional chef secret to make them sweet and crunchy rather than overpowering. Toast the pistachios in a dry pan for 2-3 minutes until fragrant to maximize their nutty aroma.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Sauvignon Blanc or a dry Rosé to complement the citrus notes. Serve alongside grilled sea bass or roasted salmon for a light and healthy dinner. Add grilled shrimp or a soft-boiled egg on top to turn this into a protein-rich lunch. Accompany with a side of warm crusty sourdough bread to soak up the extra vinaigrette. For a brunch setting, serve this alongside a savory leek and goat cheese quiche.