Grapefruit and Avocado salad with grapefruit vinaigrette
You can make this meal an entrée with the addition of cooked shrimp. I prefer our local bay shrimp that are sustainable seafood. Serves four.
  • The salad
  • 2 washed ripe avocados
  • 2 washed pink grapefruit
  • 1 large shallot, minced
  • A head of butter lettuce
  • OR enough spinach for 4 servings
  • ½ cup of pomegranate seeds (optional)
  • Grapefruit vinaigrette
  • ¼ cup of grapefruit juice
  • ¼ cup of EVOO (extra virgin olive oil)
  • Zest of a grapefruit
  • 1-2 garlic cloves pressed
  • 1-2 teaspoons of honey, warmed
  • Salt and pepper to taste (A pinch is good)
  1. Start this salad by preparing the grapefruit. We want nice fat pith free grapefruit slices, so cut the peels off the grapefruit then cut the segments out of the grapefruit over a bowl so you can catch all the juice. When you are done cutting the segments out of the grapefruit, squeeze the juice from left over grapefruit in the juice bowl.
  2. When you get done with this process you should have enough grapefruit juice for the vinaigrette which you make now. Combine all the ingredients for the dressing in a small canning jar, put the lid in tight and shake-a shake-a till well mixed.
  3. Set out four plates and layer with the washed and separated butter lettuce or spinach. Now cut the avocados in half, remove the seed and cut into slices, lengthways and arrange on the greens alternating with grapefruit segments in a pin wheel design. Drizzle the vinaigrette over the avo slices to prevent them from turning brown and the rest of the salad. Sprinkle with the minced shallot and pomegranate seeds and a pinch of salt and pepper then serve up some health in the new year.
Recipe by The Cave Woman Cafe at