Grapefruit, Avocado and Spring Onion Salad

Serving size:
 6 Servings


    • 2
    • grapefruit (large)
    • 2 t
    • champagne vinegar
    • salt
    • pepper
    • 5 T
    • olive oil
    • 6 c
    • arugula (washed and dried)
    • 1
    • spring onion (root and dark green end removed, washed and thinly sliced)
    • 2
    • avocado (ripe, cut in half, pitted, flesh scooped out)
20 minutes
Ready in
20 minutes


This excellent salad features juicy grapefruit, creamy avocado, and peppery arugula. 


Adapted from Alice Waters' book Chez Panisse Fruit


With a sharp knife, slice off the top and bottom from each grapefruit. Slice away the rind and white pith, following the curve of the fruit. Carefully slice along the partitioning membranes to remove the grapefruit segments. Place the segments in a bowl and squeeze any juice from the scraps of membrane and pith into the bowl. Remove two tablespoons of grapefruit juice and place in a small bowl. Set aside the grapfruit pieces.

Add the Champagne vinegar to the bowl of grapefruit juice. Sprinkle with salt and pepper to taste. Add the olive oil in a steady stream, whisking to combine. Taste and adjust the seasoning if needed.

Place the sliced spring onion in a small bowl and toss with 1 tablespoon of the dressing. Set aside to marinate.

Place the avocado halves cut side down on a cutting board, and slice lengthwise into 1/4-inch slices. Toss the arugula with 1 tablespoon of the dressing. Mound the arugula on a serving platter and arrange the avocado slices and grapefruit segments over it. Spoon the remaining dressing on top, then garnish with the marinated onion. Serve.



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