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Red Grapefruit Salad with Avocado & Pistachios

  • 20 m
  • 20 m
Nora Singley
“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.”


    • 2 tablespoons white balsamic vinegar
    • 3 large red grapefruit (about 1 pound each)
    • 1 tablespoon finely chopped shallot
    • 1 teaspoon honey
    • 1 teaspoon Dijon mustard
    • 3 tablespoons extra-virgin olive oil
    • ¼ teaspoon kosher salt
    • Freshly ground black pepper
    • 2 firm ripe avocados, thinly sliced
    • ⅓ cup unsalted roasted shelled pistachios
    • ¼ cup fresh chervil or 1 small bunch red watercress, trimmed
    • Maldon or other flaky salt for serving


  • 1 Remove skin and white pith from grapefruit with a sharp knife and discard. Cut each grapefruit into ½-inch-thick round slices.
  • 2 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.
  • 3 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.
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