Imen Ina Garten Avocado Grapefruit Salad is a refreshing American side dish that pairs citrus segments with creamy avocado. This bright plate uses a simple vinaigrette made with honey and fresh lemon juice to balance the tart fruit.
The first time I made this, I tried to just peel the grapefruit like an orange. Now I always cut the skin and white pith off with a sharp knife before slicing out the segments. If you don’t get all that bitter white stuff off, it ruins the balance of the whole plate. Taking the extra minute to do it right makes the fruit look much cleaner and taste a lot sweeter.
The honey in the dressing is doing more work than you’d think here. Without it, the acid from the lemon and the grapefruit is just too much. It needs that tiny bit of sugar to make the avocado taste rich instead of just oily. I like to let the red onion sit in the dressing for a few minutes before serving so the bite isn’t quite as sharp when you eat it.
Ina Garten Avocado Grapefruit Salad Ingredients
For the Dressing
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon (21g) honey
- 2 tablespoons (30ml) olive oil
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (1g) freshly ground black pepper
For the Salad
- 2 large ruby red grapefruits
- 2 ripe Hass avocados
- 1/2 small red onion, thinly sliced
- 1/4 cup (10g) fresh mint leaves, torn
- 4 cups (120g) fresh baby arugula
How To Make Ina Garten Avocado Grapefruit Salad
- 1. Make the dressing: Whisk the lemon juice, honey, olive oil, salt, and pepper in a small bowl until the honey dissolves. Set it aside so the flavors can meld while you prep the fruit.
- 2. Prep the grapefruit: Slice the top and bottom off the grapefruit so it stands flat on your cutting board. Use a sharp knife to cut down the sides, following the curve of the fruit to remove all the skin and the bitter white pith.
- 3. Segment the fruit: Hold the peeled grapefruit over a bowl and cut between the membranes to release the individual segments. Let them drop into the bowl along with any juice that escapes while you work.
- 4. Prepare the avocado: Cut the avocados in half, remove the pits, and peel away the skin. Slice them into thick wedges that are about the same size as your grapefruit pieces.
- 5. Soften the onions: Toss the thinly sliced red onion into the bowl with the dressing and let them sit for about five minutes. This quick soak takes away the raw sting of the onion and flavors the liquid even more.
- 6. Assemble the base: Place the baby arugula in a large shallow bowl or on a platter. Drizzle a spoonful of the dressing over the greens and toss lightly so they’re just barely coated.
- 7. Layer the toppings: Arrange the grapefruit segments and avocado wedges over the top of the arugula in an alternating pattern. Use your hands for this so you don’t crush the soft avocado or break the fruit.
- 8. Finish and serve: Pour the rest of the dressing and the onions over the top of the salad. Sprinkle the torn mint leaves over everything and serve it immediately while the avocado is still bright green.
Don’t let this sit around on the counter once it’s dressed. The acid in the lemon juice will eventually turn the bright green arugula into a soggy, dark mess.
Recipe Tips
- Choose heavy fruit. Pick grapefruits that feel heavy for their size because they’ll be the juiciest. If they feel light or have thick, bumpy skin, they’re usually dry and pithy inside.
- Check avocado ripeness. Press gently near the stem end of the avocado to see if it gives slightly. If it’s mushy, it’ll fall apart when you try to slice it and make the salad look muddy.
- Use a serrated knife. A small bread knife or a very sharp paring knife works best for removing grapefruit skin. It grips the slippery peel better than a dull straight blade.
- Tear the mint. Use your hands to break the mint leaves instead of chopping them with a knife. This prevents the edges from turning black and keeps the herb tasting fresh.
- Toast the nuts. If you want some crunch, add a handful of toasted walnuts or pecans right before serving. The earthy flavor goes well with the tart citrus.
- Keep it cold. Put your serving platter in the fridge for ten minutes before you start. A cold plate keeps the greens crisp and the fruit refreshing on a hot day.
What To Serve With Avocado Grapefruit Salad
Grilled chicken or seared salmon works well alongside these flavors. The bright citrus helps cut through the weight of the meat without needing a heavy sauce.
A crusty baguette or some simple sourdough toast is great for soaking up the leftover dressing. You could also serve this with a light vegetable soup if you want a bigger lunch.
How To Store Avocado Grapefruit Salad
- Fridge: This salad is best eaten right away, but you can keep leftovers in an airtight container for about 24 hours. The avocado will brown slightly, and the greens will wilt, but it’ll still taste fine.
- Reheat: You shouldn’t reheat this dish at all. It’s meant to be served cold or at room temperature to keep the fruit and greens fresh.
- Freeze: Do not freeze this salad because the arugula and avocado will turn into mush once they thaw. The texture of the grapefruit also becomes grainy and unpleasant after being frozen.
Ina Garten Avocado Grapefruit Salad Nutrition Facts
Per serving (1 of 4):
- Calories: 245 kcal
- Protein: 3g
- Fat: 16g
- Carbohydrates: 26g
- Sugar: 14g
- Sodium: 310mg
FAQs
How do I stop the avocado from turning brown in Ina Garten Avocado Grapefruit Salad?
The lemon juice in the dressing and the natural acid from the grapefruit act as a preservative. Make sure every piece of avocado gets a little coating of the liquid to keep it looking green.
Can I use oranges instead of grapefruit for this salad?
Yes, blood oranges or cara cara oranges are great substitutes if you find grapefruit too bitter. They’re usually smaller, so you might need three or four of them to get enough segments.
Why is my Ina Garten Avocado Grapefruit Salad so watery?
This usually happens if you don’t drain the grapefruit segments well after cutting them. Pat the fruit dry with a paper towel if they seem excessively wet before putting them on the greens.
Can I make the dressing for Ina Garten Avocado Grapefruit Salad in advance?
You can whisk the dressing together up to two days early and keep it in the fridge. Just give it a good shake or whisk again before using it because the honey and oil will separate.
Is it okay to use bottled lemon juice for the dressing?
No, the flavor of bottled juice is much more metallic and harsh than fresh lemon. Since the dressing only has a few ingredients, the quality of the fresh citrus really matters.
Would you like me to suggest some other Ina Garten side dishes that go well with grilled seafood?
Try More Recipes:
Ina Garten Avocado Grapefruit Salad Recipe
Description
Ina Garten Avocado Grapefruit Salad is a refreshing American side dish that pairs citrus segments with creamy avocado. This bright plate uses a simple vinaigrette made with honey and fresh lemon juice to balance the tart fruit.
Ingredients
For the Dressing
For the Salad
Instructions
- Make the dressing: Whisk the lemon juice, honey, olive oil, salt, and pepper in a small bowl until the honey dissolves. Set it aside so the flavors can meld while you prep the fruit.
- Prep the grapefruit: Slice the top and bottom off the grapefruit so it stands flat on your cutting board. Use a sharp knife to cut down the sides, following the curve of the fruit to remove all the skin and the bitter white pith.
- Segment the fruit: Hold the peeled grapefruit over a bowl and cut between the membranes to release the individual segments. Let them drop into the bowl along with any juice that escapes while you work.
- Prepare the avocado: Cut the avocados in half, remove the pits, and peel away the skin. Slice them into thick wedges that are about the same size as your grapefruit pieces.
- Soften the onions: Toss the thinly sliced red onion into the bowl with the dressing and let them sit for about five minutes. This quick soak takes away the raw sting of the onion and flavors the liquid even more.
- Assemble the base: Place the baby arugula in a large shallow bowl or on a platter. Drizzle a spoonful of the dressing over the greens and toss lightly so they’re just barely coated.
- Layer the toppings: Arrange the grapefruit segments and avocado wedges over the top of the arugula in an alternating pattern. Use your hands for this so you don’t crush the soft avocado or break the fruit.
- Finish and serve: Pour the rest of the dressing and the onions over the top of the salad. Sprinkle the torn mint leaves over everything and serve it immediately while the avocado is still bright green.
