Ruby Grapefruit and Avocado Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Creamy avocado finds its ideal foils in tangy citrus, crunchy nuts and buttery lettuce.



Citrus-Champagne Vinaigrette:
2 tablespoons champagne vinegar
2 tablespoons grapefruit juice (from sectioning the grapefruit for salad)
1 tablespoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped chives
1 teaspoon finely grated lime rind
1/4 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons walnut oil or extra-virgin olive oil
1 large 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
1/2 cup 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.