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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Homemade Salad Dressing – 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 already knew the vast majority of salad dressing ingredients were naturally gluten free.
There are three secrets to keeping a selection of homemade salad dressings in your fridge. First, you must start with a clean bottle and second, you must always use a clean spoon. No dipping in and tasting. Lastly is adding a label (I love my Dymo label maker). Everything in the fridge starts to look the same so a label not only tells you the contents of the bottle, it also serves as a reminder. When I see the label I think of what ingredients I have on hand that will make a salad to go with that dressing.
Organize for Success: My Two-Lid System
Salad dressing bottles can be purchased online or at any kitchen store but the popular jam jars are perfect too. These glass jars come with tight fitting metal lids and aside from making jam they are also ideal for storing just about anything. That includes salad dressings. I prefer the single piece plastic lids that can be bought separately rather than the two-piece metal lids they come with.
Mason jars come in a variety of sizes but the lids fit on many different sizes. I have a two-lid system in my kitchen and can use these two lids for about eight different sizes of jars. Occasionally I acquire a jar that doesn’t fit my two-lid system and as soon as I figure that out I just give that jar away.
Let me know in the comments below if you tried this salad and what you thought.
More Salad Recipes
|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|
- Cut peel off grapefruit and section using a serrated knife. Cut the fruit away from the white pith.
- 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.
- Halve a red onion and place it flat side down on a cutting board. Cut thin slivers from the side.
- Toss the onion slivers with 1 Tbsp lemon juice, sprinkle with salt and pepper. Set aside until ready to use.
- Line a platter with arugula.
- Arrange alternating slices of avocado and grapefruit in a circle around the platter.
- Pile the olives in the centre and surround them with red onion.
- Drizzle dressing over the salad and serve additional dressing on the side.
- TOMATO CUMIN DRESSING
- 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.