Ruby Grapefruit and Avocado Salad

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins


Citrus-Champagne Vinaigrette:
2tablespoons champagne vinegar
2tablespoons grapefruit juice (from sectioning the grapefruit for salad)
1tablespoon honey
1teaspoon Dijon mustard
1tablespoon chopped chives
1teaspoon finely grated lime rind
1/4teaspoon salt
1/2teaspoon black pepper
8tablespoons walnut oil or extra-virgin olive oil
1large head butter lettuce, washed, dried, broken up into large leaves
2 avocados, sliced, dipped in lime juice
2 ruby grapefruit, sectioned (reserve juice for dressing)
1/2 red onion, slivered
1/2cup chopped toasted walnuts


  1. To prepare dressing, place all ingredients except oil in bowl of food processor. Process while adding oil 1 tablespoon at a time. Makes 2/3 cup.
  2. To prepare salad, place butter lettuce leaves onto salad plate. Compose salad with avocado, grapefruit and onion. Top with toasted walnuts. Drizzle with dressing and serve.

Recipe by Nancy Vienneau.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 260
  • Fat 24g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 95mg
  • Potassium 360mg
  • Carbohydrate 14g
  • Fiber 4g
  • Sugars 3g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 50%
  • Calcium 2%
  • Iron 4%
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