Avocado Grapefruit Salad (Ensalada de Palta y Toronja)

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 ruby red grapefruit
  • 2 Hass avocados
  • 2/3 cup pitted oil-cured olives
  • 1 lime, juiced
    • About 1/4 cup olive oil
    • Salt and freshly ground black pepper
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    Directions

    To make the grapefruit segments: Cut both ends off the grapefruits and stand the grapefruits on a cutting board. With a paring knife, trim off the peel and white pith from the grapefruits, removing as little of the grapefruit flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After you've cut all the segments, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in the juice until needed, up to 2 hours.

    Just before serving, cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices. Drain the grapefruit and reserve the juice (for the salad, if using, or as a treat for the cook). Add the avocado to the grapefruit along with the olives and lime juice. Toss gently to mix, while adding just enough olive oil to coat the avocado. Season, to taste, with salt and pepper and toss again. If you like, use a little of the reserved grapefruit juice to add a little zing to the salad.

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    Newest Ratings and Reviews

    Read all 3 reviews

    • on July 07, 2012

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      It was 106 degrees here yesterday, so I knew I needed a cold side to pair with my pot roast braised in pomegranate barbecue sauce. This salad was ideal, along with a cold quinoa and green onion dish. We'd all forgotten how refreshing grapefruit is, especially supremed ahead and refrigerated to ice cold. Highly recommend for hot, summer nights!

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    • on February 24, 2012

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      My family loved this dish. Just taste test before serving and add sugar or my favorite ~ honey to sweeten the salad. Serve ice cold.

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    • on May 05, 2011

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      My wife enjoyed the saltiness of the olives but the mixture of lime juice and grapefruit segments made the salad just too tart. I should have added honey or something but I just never have done this in combination with avocados which we eat all the time.
      With grapefruits, they vary so much in sweetness that I guess it is really hard to make a single recipe for the varied sweetness. For those of you who like a tart salad, this one may be on a list to try.
      Jim in So Calif

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