A platter of gluten free Grapefruit and Avocado Salad with Tomato Cumin Dressing on a bed of arugula with red onion slivers.

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Description

Grapefruit and Avocado Salad with Tomato Cumin Dressing is a composed salad with a beautiful presentation ideal for a crowd. Citrus season is in winter so serve this at any Pot Luck before and after the Christmas holiday. I like to take it when I go away on a ski weekend with friends.

Some people go for the meatballs or the wings at a Pot Luck but when I take this salad people love it. They want to know what’s in it and they ask for the recipe. It is one of those dishes that is greater than the sum of its’ parts.

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Get The Tools – Tomato Cumin Dressing

If you’ve been around here for a while you know I don’t buy salad dressing. You can, I just don’t do it. I started out making my own and I’ve never looked back. I love the variety I get to create and it’s just the way I cook. When I first was introduced to gluten free I knew most salad dressing ingredients were naturally gluten free.

There are three secrets to keeping a selection of homemade salad dressings in your fridge.

  • It seems obvious but you must start with a clean bottle.
  • If you always use a clean spoon (or just pour it out) it will last for a long time. No dipping and tasting. If it goes moldy someone didn’t do this!
  • I add a useful label with a sticky label or my Dymo label maker. The label not only tells me the contents of the bottle, but it can also serve as a reminder. I might write, “use for grapefruit/avo salad. Then when I see the label I have an idea of what I can put in my salad.

Organize for Success – Mason Jars

Salad dressing bottles can be purchased online or at any kitchen store but I love the popular jam jars. They’re glass so you can see what’s in them and they come with tight fitting metal lid. They’re ideal for storing just about anything and that includes salad dressings. I like the single piece plastic lids you can buy separately, they’re just a little easier to manage. Of course the two-piece metal lids work too.

I have a two-lid system for the jars in my kitchen that works for seven different sizes of jars. If I acquire a jar that doesn’t fit my two-lid system I quickly give that jar away.

Let me know in the comments below if you tried this salad and what you thought. I’d also love to hear any tips, tricks or struggles with homemade salad dressing.


More Salad Recipes

A Round Up of Summer Salads

A Round Up of Salads

Ingredients

SALAD
2-4 grapefruits
1-2 avocados
1 Tbsp fresh lemon juice to sprinkle on avocado
¼-1/2 red onion
1 Tbsp fresh lemon juice to sprinkle on onion
salt and pepper to taste
4-8 cups arugula
12-24 kalamata olives
TOMATO CUMIN DRESSING
¼ cup fresh lemon juice (from 2 lemons)
¼ cup tomato juice
2 tsp cumin
1 garlic clove, minced
½ cup coarsely chopped fresh cilantro
½ tsp salt
½ tsp pepper
¾ cup olive oil

Directions

1
SALAD
2
Cut peel off grapefruit and section using a serrated knife. Cut the fruit away from the white pith.
3
Halve the avocado and remove the pit. Peel the skin off the flesh. Thinly slice the avocado and sprinkle with 1 Tbsp lemon juice. Set aside.
4
Halve a red onion and place it flat side down on a cutting board. Cut thin slivers from the side.
5
Toss the onion slivers with 1 Tbsp lemon juice, sprinkle with salt and pepper. Set aside until ready to use.
6
Line a platter with arugula.
7
Arrange alternating slices of avocado and grapefruit in a circle around the platter.
8
Pile the olives in the centre and surround them with red onion.
9
Drizzle dressing over the salad and serve additional dressing on the side.
10
TOMATO CUMIN DRESSING
11
In a medium bowl, whisk together the lemon juice, tomato juice, cumin, garlic, cilantro, salt and pepper. Gradually whisk in the olive oil until incorporated. Makes 1 1/2 cups.

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Ingredients

Directions

  • SALAD
  • 2-4 grapefruits
  • 1-2 avocados
  • 1 Tbsp fresh lemon juice to sprinkle on avocado
  • ¼-1/2 red onion
  • 1 Tbsp fresh lemon juice to sprinkle on onion
  • salt and pepper to taste
  • 4-8 cups arugula
  • 12-24 kalamata olives
  • TOMATO CUMIN DRESSING
  • ¼ cup fresh lemon juice (from 2 lemons)
  • ¼ cup tomato juice
  • 2 tsp cumin
  • 1 garlic clove, minced
  • ½ cup coarsely chopped fresh cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup olive oil
  1. SALAD
  2. Cut peel off grapefruit and section using a serrated knife. Cut the fruit away from the white pith.
  3. Halve the avocado and remove the pit. Peel the skin off the flesh. Thinly slice the avocado and sprinkle with 1 Tbsp lemon juice. Set aside.
  4. Halve a red onion and place it flat side down on a cutting board. Cut thin slivers from the side.
  5. Toss the onion slivers with 1 Tbsp lemon juice, sprinkle with salt and pepper. Set aside until ready to use.
  6. Line a platter with arugula.
  7. Arrange alternating slices of avocado and grapefruit in a circle around the platter.
  8. Pile the olives in the centre and surround them with red onion.
  9. Drizzle dressing over the salad and serve additional dressing on the side.
  10. TOMATO CUMIN DRESSING
  11. In a medium bowl, whisk together the lemon juice, tomato juice, cumin, garlic, cilantro, salt and pepper. Gradually whisk in the olive oil until incorporated. Makes 1 1/2 cups.