This avocado grapefruit salad is the ideal winter side dish. It offers a welcome freshness to the more heavy dishes served in the winter. In this salad, creamy avocado pairs perfectly with tart grapefruit and sweet oranges. Finished with a white balsamic vinaigrette, fresh herbs, and crunchy nuts, this salad really has it all.

Overhead image of slices of grapefruit, oranges and avocados arranged on a white and blue plate topped with herbs and nuts

It’s no secret that avocado pairs well with citrus (hello lime), but grapefruit is one citrus fruit that’s under utilized, not only in combination with avocado, but in cooking in general.

The tartness of grapefruit cuts through the fatty creaminess of avocado, making it an ideal pairing. For this salad, I also add orange segments to bring in a bit more dimension and some sweetness.

Side angle of slices of avocado, oranges and grapefruit arranged on a white and blue plate with herbs and nuts scattered over top

How to make Avocado Grapefruit Salad

This salad is all about assembly. No cooking required, just a bit of slicing and whisking! Excuse me, the nuts do need to be toasted. But I’ll let you in on a little secret. Toast your nuts in big batches, that way you can quickly add A TON of flavor to salads with just a toss of the hand.

  1. Halve, pit and thinly slice avocado. Remove peel from slices and arrange in a single layer on a large plate.
  2. Segment grapefruit and arrange on and around avocado slices.
  3. Segment oranges and arrange on and around avocado slices.
  4. Chop herbs and sprinkle over avocado and citrus.
  5. Chop nuts and sprinkle over avocado and citrus.
  6. Whisk together vinaigrette.
  7. Drizzle vinaigrette over salad and serve immediately.
Overhead image of slices of grapefruit, oranges and avocados arranged on a white and blue plate topped with herbs and nuts. Plates, herbs and vinaigrette set off to the side.

Can this avocado grapefruit salad be made ahead?

This salad is best enjoyed shortly after making. If needed, the salad can be made up to 1 hour ahead of time, any more and the avocado will start to become brown, the citrus will start to lose their plump texture, the nuts will soften, and the herbs will wilt.

However, the one thing you can make ahead (!!) is the vinaigrette. The vinaigrette can be made and stored in an airtight container in the refrigerator for up to 3 days.

Side angle of slices of avocado, oranges and grapefruit arranged on a white and blue plate with herbs and nuts scattered over top

Make this salad a meal

More salad recipes you may like…

Overhead image of slices of grapefruit, oranges and avocados arranged on a white and blue plate topped with herbs and nuts. Plates, herbs and vinaigrette set off to the side.

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Overhead image of slices of grapefruit, oranges and avocados arranged on a white and blue plate topped with herbs and nuts. Plates, herbs and vinaigrette set off to the side.

Avocado Grapefruit Salad

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 46 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This fresh salad is creamy, tart, fresh, and even a bit crunchy. It makes the perfect side, especially in the winter when citrus is at its peak.


Ingredients

Scale

For the salad:

  • 2 avocados, sliced ¼-inch thick
  • 2 grapefruit, supremed (segmented)
  • 2 oranges (I prefer Cara Cara), supremed (segmented)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons toasted and chopped hazelnuts (or toasted slivered almonds)
  • 2 tablespoons thinly sliced scallion greens

For the vinaigrette:

  • 1 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon minced scallion whites
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper

Instructions

Arrange avocado slices in a single layer on a large plate, then place grapefruit segments and orange segments evenly over top. Sprinkle cilantro, mint, hazelnuts, and scallions over top. For the vinaigrette, whisk together oil, vinegar, scallion whites, Dijon, honey, salt, and pepper. Drizzle dressing over salad and serve immediately.


Notes

To supreme citrus, check out this how-to video.


Nutrition

  • Serving Size: ¼ recipe
  • Calories: 260
  • Sugar: 15g
  • Sodium: 312mg
  • Fat: 18.5g
  • Saturated Fat: 2.5g
  • Carbohydrates: 25g
  • Fiber: 9g
  • Protein: 3.5g
  • Cholesterol: 0mg

Keywords: Avocado Grapefruit Salad, Avocado Salad, Grapefruit Salad, Orange Salad

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This recipe was originally posted on February 16, 2017.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. WOW! This salad was sooo refreshing and delicious! I loved the dressing– I used regular mustard and did not add the shallot and it was still amazing. I also added goat cheese because I think it pairs really well with the citrus.

    Happy cooking!
    Emily

    1. Hi Emily!
      I’m so glad to hear you enjoyed the salad. I love the changes and additions you made, I’ve got to try it with goat cheese now, sounds great!