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Avocado Grapefruit Salad

A delicious salad to brighten up your winter.
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Keyword: gluten-free, Mexican, salads, vegetarian, winter recipes
Servings: 8

Ingredients

For the dressing

  • ¼ cup lime juice, juice of about half a lime
  • cup olive oil
  • cup canola oil
  • 1 tablespoon honey
  • ½ teaspoon chili powder, or more to taste
  • Salt and pepper, preferably white pepper to taste

For the salad

  • 2 grapefruits, peeled with segment membranes removed
  • 2 avocados, peeled and chopped
  • 2 cups jicama (one small jicama), peeled and chopped
  • cup toasted pepitas (see note)
  • 1 bunch frisée or endive, roughly chopped and tough ends removed

Instructions

  • Combine all salad ingredients in large salad bowl and toss.
  • Combine dressing ingredients and whisk or shake until emulsified.
  • Pour dressing over salad and serve.

Notes

There are two ways to toast pepitas. I prefer to toast them in the skillet over medium for about 5 minutes (So easy! So quick!), but you can also bake them for 10-15 minutes at 350°F.
Be warned: This is a pretty work-intense dish. The most time-consuming part is removing the grapefruit segments from their membranes. It’s such a pain in the ass, but so worth it. No one wants to chew through that tough flesh when they’re eating a salad. It’s 20 minutes well spent, I promise.
If you want to store the salad for later, leave out the avocado and dressing until you're ready to serve.