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.

Nora Singley
Source: EatingWell Magazine, January/February 2017


Recipe Summary

20 mins
20 mins


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; protein 3.8g 8% DV; carbohydrates 23g 7% DV; dietary fiber 7.2g 29% DV; sugars 11.3g; fat 20.1g 31% DV; saturated fat 2.8g 14% DV; cholesterolmg; vitamin a iu 1575.6IU 32% DV; vitamin c 46mg 77% DV; folate 74.5mcg 19% DV; calcium 46.5mg 5% DV; iron 0.8mg 5% DV; magnesium 39.3mg 14% DV; potassium 577.3mg 16% DV; sodium 70.5mg 3% DV; added sugar 1g.

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
Wonderful salad. Very refreshing. Dressing excellent as well. Read More