Grapefruit and Avocado Salad
The epitome of summer with its bright colours and fresh flavours, this salad is a delicious accompaniment to fish, chicken, and turkey.
How long will it take?
15 minutes
What’s the serving size?
Serves 4
What do I need?
- 3 large grapefruit
- 1 tsp finely grated grapefruit zest
- 1 shallot, finely grated
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- Salt
- Freshly ground black pepper
- 2 avocados, sliced
- ½ red cabbage, shredded
- ½ cup pomegranate arils
- 3 tbsp flat leaf parsley, chopped
How do I make it?
- Segment 2 of the grapefruit (see our instructions below).
- Juice the remaining grapefruit and add to a bowl with zest, shallot, olive oil, and white wine vinegar. Season with salt and pepper, then stir well and set aside.
- Arrange grapefruit segments on a serving platter with avocado and red cabbage. Drizzle dressing over and garnish with pomegranate arils and parsley.
HOW TO SEGMENT A GRAPEFRUIT
- Using a sharp paring knife, cut the top and bottom off the grapefruit to create a flat base.
- Remove the peel with the knife in sections, ensuring you also remove the bitter pith. If you miss any pith on the first attempt, go back and remove it with your knife.
- Begin segmenting by gliding the knife between each segment of the grapefruit as close to the membrane as possible. Make a slit to loosen the segment of fruit.
- Make a slit on the other side of the segment as close to the membrane as possible and loosen the fruit completely.
- Continue working your way around the grapefruit, lifting out segments as you go – think of this like removing pages from a book, in between the covers.
