Pink-Grapefruit-and-Avocado Salad

This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.


Slideshow:  More Great Salads


  • Total Time:
  • Servings: 4


  • 2 medium ruby grapefruits
  • 1 teaspoon finely grated grapefruit zest
  • 1 medium shallot, minced
  • 1 teaspoon white wine vinegar
  • 2 medium Hass avocados, sliced 1/4 inch thick
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • Chervil leaves, for garnish

How to make this recipe

  1. Using a sharp knife, cut 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. Squeeze the juice from the membranes into the bowl.

  2. Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.

  3. 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, garnish with the chervil and serve.

Contributed By Photo © Quentin Bacon Published November 2010

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