Grapefruit Avocado Salad with Tomato Cumin Dressing

A composed Grapefruit and Avocado Salad on a bed of arugula with red onion slivers and black olives.

Grapefruit Avocado Salad with Tomato Cumin Dressing

This unique winter salad is greater than the sum of its' parts. Beautifully composed it will stand out on any buffet table and you'll want to make it year after year.

Course Salad

Cuisine American, Canadian

Keyword grapefruit avocado salad, tomato cumin dressing

Prep Time 45

Servings people

Calories 317kcal

Author Cinde Little

Ingredients

SALAD

2 grapefruits
2 avocados
½ red onion, thinly sliced
lemon juice to sprinkle on avocado and onion
salt and pepper to taste
8 cups arugula
24 Kalamata olives

TOMATO CUMIN DRESSING

¼ cup lemon juice
¼ cup tomato juice (or V8 juice)
2 teaspoon cumin
1 garlic clove, minced
½ cup coarsely chopped cilantro
½ teaspoon salt
½ teaspoon pepper
¾ cup olive oil

Instructions

SALAD

Cut peel off grapefruit and remove segments using a serrated knife.
Halve the avocado and remove the pit. Spoon out of the skin and slice thinly. Sprinkle with lemon juice. Set aside.
Sprinkle sliced red onion with lemon juice, salt and pepper. Set aside.
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 lemon juice, tomato juice, cumin, garlic, cilantro, salt and pepper.
Gradually whisk in olive oil until incorporated. Makes 1½ cups.

Notes

To cut citrus supremes, fruit segments with no pith or membrane, refer to video in the post. I love this touch and since I do it with grapefruit and oranges every winter I no longer think of it as too much work.

Nutrition