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20 minute dinner recipes

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Pink Grapefruit & Avocado Salad


From EatingWell:  January/February 2012

This is a special-occasion salad that pairs grapefruit segments with creamy avocado, pungent red onion, crunchy pomegranate seeds and aromatic, herby basil. Look for grapefruit with firm, shiny skin that are heavy for their size, which means they will have lots of juice. Store grapefruit for 1 week at room temperature or 1 month in the refrigerator.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes



  1. Place onion in a small bowl of cold water to soak. Set aside.
  2. Finely grate 1 teaspoon zest (see Tips) and squeeze 2 tablespoons juice from lemon. Whisk the zest and juice, oil, salt and pepper in a large bowl.
  3. Peel grapefruit with a sharp knife, removing all peel and white pith. Working over the large bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over the bowl to extract all the juice before discarding them. Halve, peel and pit avocado. Cut lengthwise into 1/4-inch-thick slices, then cut the slices in half. Gently stir the avocado and pomegranate seeds into the grapefruit mixture.
  4. Finely slice basil and drain the onion; gently stir into the grapefruit mixture. Arrange lettuce leaves on 4 salad plates, top with the grapefruit mixture and serve immediately.


Per serving : 184 Calories; 11 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 3 g Protein; 6 g Fiber; 146 mg Sodium; 591 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 2 fat

Tips & Notes