The simplicity of this grapefruit salad recipe really lets the flavors of the fruit and avocado shine through. If you haven't tried chervil, it's worth seeking out. The herb looks like lacy parsley and, though subtle, has hints of licorice and anise with a touch of basil. Serve as a first course or as a side for roast pork. Source: EatingWell Magazine, January/February 2017

Nora Singley


Ingredient Checklist


Instructions Checklist
  • Remove skin and white pith from grapefruit with a sharp knife and discard. Cut each grapefruit into 1/2-inch-thick round slices.

  • Whisk vinegar, shallot, honey and mustard in a medium bowl. In a slow, steady stream, whisk in oil until well combined. Season with kosher salt and pepper.

  • Arrange the grapefruit slices, avocado slices, pistachios and chervil (or watercress) on a serving platter. Drizzle with the dressing. Serve sprinkled with Maldon salt and more pepper, if desired.

Nutrition Facts

272 calories; 20.1 g total fat; 2.8 g saturated fat; 71 mg sodium. 577 mg potassium; 23 g carbohydrates; 7.2 g fiber; 11 g sugar; 3.8 g protein; 1576 IU vitamin a iu; 46 mg vitamin c; 74 mcg folate; 46 mg calcium; 1 mg iron; 39 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 5 stars
Wonderful salad. Very refreshing. Dressing excellent as well. Read More