Grapefruit Salad with juicy citrus, creamy avocado, crunchy almonds, and the best balsamic dressing is a totally crave-worthy dish!
If you love adding citrus to your salads, try some others: Orange Pomegranate Salad, Citrus Quinoa Salad, or Avocado Citrus Salad.
Husband-Approved Grapefruit Salad!
My husband usually isn’t one to get excited about salads—he prefers more hearty meals like Steak Tacos or Baked Ravioli. But this salad? It got some serious praise! He kept going back for more, even having seconds and thirds.
This salad is great when you can’t find summer fruits like berries but still want something fresh and bright. It looks beautiful too, perfect for holiday meals! It’s full of fresh juicy and delicious citrus, with a nice creaminess from the avocado, and crunch from the nuts. This salad is also quite filling if you chose to add in a hearty grain like quinoa or couscous.
How To Make Kale Taste AMAZING!
The secret to delicious kale in a pink grapefruit salad is all about how you prepare it. It takes a bit more work, but it’s totally worth it for a great salad.
Here’s what to do:
- Take off most of the stems. Hold the bottom of the stem with one hand, and use your other hand to strip the leaves off by sliding it up the stem. It’s okay to leave a little of the stem at the top; we just want to remove the thick parts.
- Slice the kale very thinly into ribbons. The smaller the pieces, the better they taste, mix into the salad, and hold onto the dressing.
- Wash the kale and dry it completely. If the kale is wet, your salad might end up soggy. If you have a salad spinner, now is the time to use it.
- Marinate the kale. Pour about 1 tablespoon of dressing over the kale and massage it in. Keep scrunching until the kale turns darker green and softens. Let it sit for a bit to soak up the flavors.
Make Your Grapefruit Salad More Filling
I often have a big salad for lunch. To keep it filling and prevent hunger soon after, here’s what I add (skip these if it’s just a side dish):
- Add Grains: Quinoa or couscous are great for filling up. I usually use plain microwave quinoa for convenience—it’s pre-cooked and just needs heating. Or I’ll add plain couscous, which is ready in about 5 minutes. Farro or brown rice are also good options.
- Add Meat: I prep meats like baked chicken, blackened chicken, or marinated & grilled chicken at the start of the week. Grilled steak or shrimp also work well in this salad.
Grapefruit FAQs
How can I make grapefruit taste sweeter?
Adding a bit of salt to grapefruit can make it taste sweeter! It sounds strange, but salt helps reduce bitterness and brings out the sweet flavors.
What goes well with red grapefruit in a salad?
Grapefruit is fantastic in salads! I love combining it with creamy avocado, other citrus fruits like navel oranges or clementines, and sweetened cranberries. You can also try adding dried tart cherries, dried blueberries, fennel, walnuts, diced mango, arugula, red onion, or cucumber.
What cheese pairs well with grapefruit?
Goat cheese is amazing with grapefruit and avocado because it balances the grapefruit’s acidity. Feta cheese is also a great choice for adding a creamy texture.
What can I do with a lot of grapefruits?
When you have plenty of grapefruits, try making this salad often! You can also use grapefruit in cocktails or mocktails, add it to a green smoothie, layer it in parfaits or yogurt bowls, or enjoy it with some trail mix.
How To Cut Grapefruit
Cutting the peel off the citrus makes this Grapefruit Salad not only prettier but also ensures there’s no bitter rind or pith. Here’s how I like to prepare the grapefruit for this salad:
- Use The Right Knife: Use a very sharp, serrated knife for easier slicing. Otherwise this can be frustrating!
- Trim the Ends: Cut off the top and bottom of the fruit to create flat surfaces.
- Peel the Fruit: Place the fruit on a cutting board and carefully slice off the peel and pith in sections, following the fruit’s curve.
- Remove All Peel and Pith: Continue until all the peels are removed.
- Slice the Fruit: Thinly slice the fruit, and then cut slices in half (or quarters) for smaller pieces.
Or, for a quicker prep: Simply peel the citrus and separate it into segments. You can cut the segments in half for more bite-sized pieces.
Grapefruit Salad Dressing
This dressing is easy to make—just put everything into a jar with a lid and shake it up! Here’s what you’ll need:
- Balsamic Vinegar: Good quality vinegar gives you better flavor.
- Dijon Mustard: Make sure to use Dijon mustard, not regular yellow mustard.
- Olive Oil: I use extra virgin olive oil for this recipe.
- Honey: The vinegar can be a bit tangy, so add honey to make it sweeter.
Quick Tip
To change how sweet the dressing is, adjust the amount of honey. Add more honey if you want it sweeter, or use less if you prefer it tangier.
Storage
Grapefruit Salad Storage
This grapefruit and avocado salad is best eaten soon after making it since avocados begin to brown soon after being cut into. Also, once it’s put together, the dressing will make the nuts soft.
If you want to prepare ahead of time, here’s what to do:
- Elements To Prep Ahead: Cook the quinoa or couscous and prepare the kale (you can even marinate it ahead of time!). Make the dressing and keep all these stored in the fridge.
- Assemble Just Before Serving: Cut the avocado and citrus right before you’re ready to eat. Mix everything together when it’s time to serve.
What To Eat Grapefruit Salad With:
- Serve alongside a holiday meal with Crockpot Turkey Breast, Sweet Potato Casserole, and the best, no-knead Dinner Rolls.
- Serve on the side of an easy weeknight meal like One-Pan Potatoes and Sausage or Lemon Garlic Shrimp.
- Have a soup and salad dinner — serve this grapefruit avocado salad alongside this Easy Tomato Soup.
Grapefruit Salad
Ingredients
- 1 bunch (4 tightly packed cups) fresh kale or use mixed greens if preferred
- Optional: 1/2 cup couscous or 1 pkt. microwave quinoa see note 1
- 1 grapefruit
- 2 navel oranges
- 1 large, ripe avocado diced
- 1 pkt. (3 oz) dried cranberries & honey-roasted almonds or 1/2 cup each of cranberries and almonds
- Optional: goat or feta cheese add to preference
Instructions
- DRESSING: Combine all dressing ingredients in a mason jar. Shake well to mix; stirring if honey settles. Store in the fridge until ready to use. Shake again before using.
- COUSCOUS or QUINOA: See Note 1 for instructions.
- MARINATE KALE: Prep Kale (See Note 2). Place dry kale in a large salad bowl. Mix with 1 tablespoon of dressing, scrunching firmly with both hands for about 30 seconds to soften and flavor the kale. Let it sit for 10 minutes.
- CITRUS PREP: Use a sharp serrated knife to slice off the top and bottom of each fruit. Place the fruit on a cutting board, flat side down. Carefully slice off the peel and pith, following the shape of the fruit. Thinly slice the fruit, cut into smaller pieces, and add to the salad.
- SALAD ASSEMBLY: Toss the marinated kale with quinoa or couscous in a large bowl. Add grapefruit, oranges, avocado, cranberries, and almonds. Drizzle with dressing (add to taste --you may not want it all) and gently toss. If desired, top with goat or feta cheese. Serve immediately.
- STORAGE: Only add dressing to the portion of salad you plan to eat right away. Store the rest of the salad without dressing. Add avocados and almonds to each serving just before eating to avoid sogginess.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
