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Grapefruit and Avocado Salad

The sweet, tangy and juicy grapefruit, peppery arugula, crisp endive and red onions and creamy avocado are an unbeatable combination. The orange zest helps balance the flavors of the dressing and together it all comes alive.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 as salads and 2 as entrees
Author The Cowgirl Gourmet adapted this recipe from Shape magazine's November 2010 issue


For the salad:

  • 2 large ruby red grapefruit preferrably from Texas
  • 6 cups arugula washed and dried well
  • 2 ripe avocados sliced thinly
  • 1 Belgian endive cut crosswise into 1/2-inch pieces
  • 1/2 small red onion thinly sliced

For the dressing:

  • 2 Tablespoons grapefruit juice
  • 1 Tablespoon white wine vinegar
  • Zest of 1 orange
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 Tablespons extra virgin olive oil


  1. Cut the ends of the grapefruits and then carefully cut away the peel and pith, leaving the grapefruit. Using a paring knife now, carefully cut away the grapefruit sections from the membranes over a bowl, so you catch the juice, too.

  2. Drain the grapefruit juice into a smaller bowl where you will make the dressing. Keep 2 tablespoons for the dressing and drink the rest! Add the vinegar, orange zest, mustard, salt and pepper and stir well. Drizzle the olive oil in and whisk until emulsified.

  3. Mound a heaping handful of arugula on each of the four plates. Then divide the endive chunks, grapefruit sections, red onion and avocado and place on all four plates as well. Drizzle the dressing over each and top with a few more grinds of black pepper. Serve immediately.