Grapefruit and Avocado Salad with a Meyer Lemon Vinaigrette
Simple, healthy and delicious! This is lovely as a side to white meats or as a brunch feature.
You’ll likely have vinaigrette remaining, so save it to toss with a green salad topped with grilled chicken or steak, avocado and grapefruit.
WATCH: What’s different about Sigona’s avocados? Robbie Sigona, our produce buyer, ensures each day we have avocados that are ready to eat and avocados that can sit on the counter to ripen for a few more days.
In this video, Robbie talks about why avocados are sometimes black inside and how Sigona’s combats that by proper storage. We have a system in place that guarantees avocado excellence: we get multiple avocado deliveries a week and we store the fruits properly so we have ripe and ready-to-use avocados on hand, as well as avocados that can ripen at home so they’re ready when you are.
Grapefruit and Avocado Salad with a Meyer Lemon Vinaigrette
Ingredients
Ingredients:
- 2 large Rio Star grapefruits
- 2 to 4 large ripe avocados more or less depending on size
- 1 Tbsp. Dijon mustard
- 1/4 cup fresh-squeezed grapefruit juice**
- 1/2 to 1 tsp. kosher salt to taste
- 3/4 tsp. freshly ground black pepper
- 1/2 cup Sigona’s Meyer Lemon Fused Olive Oil
Instructions
- Begin by supreming* the grapefruits and collecting** the juice that drips out.
- Place the mustard, grapefruit juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste; add more salt if desired. Set aside.
- Cut the avocados in half lengthwise, remove the seeds and use a large spoon to carefully scoop the flesh from the peel. Cut each half into 5 or 6 thick slices. Gently toss the avocado slices in the vinaigrette to prevent them from browning.
- Arrange the avocado and grapefruit in a pattern on a circular plate or a long platter. Spoon about a third of the vinaigrette on top, sprinkle with a little more salt pepper, and enjoy. Serve remaining vinaigrette on the side.
- *Supreming (or segmenting) citrus: Cut the top and bottom off of your grapefruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of white pith from the fruit so no white remains. Catching the juice drips in a bowl, slice closely along the sides of each membrane to neatly remove the sections in between (these are the supremes). Set the supremes aside, discard the rest. Squeeze any remaining juice from the membranes and the sliced peels, if desired or needed.
