Pink-Grapefruit-and-Avocado Salad

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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. More Great Salads

Pink-Grapefruit-and-Avocado Salad. Photo © Quentin Bacon
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. The acidity of the citrus goes well with the creaminess of avocado. We love this salad for a refreshing breakfast, a light snack or a even a heathy dessert. Photo: © Quentin Bacon
Total Time:
30 mins
Yield:
4

Ingredients

  • 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

Directions

  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.

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