Grapefruit and Avocado Salad – End of Summer Series, Day One

End of Summer Series – Salad

Peeled Grapefruit for salad

When I was a young married woman, years ago, I made a grapefruit and avocado salad similar to this, but I used canned grapefruit. This one is made with all fresh ingredients – healthy and delicious.  


  • 2 large red or pink grapefruit – peeled with a knife as shown in the photo.
  • 2 ripe avocados, peeled, pitted, cut into bite size pieces
  • ½ sweet red bell pepper, diced
  • 4 green onions, chopped (or 1 small red onion, peeled and sliced thinly)
  • 1 tablespoon local honey
  • 2 teaspoons soy sauce
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup pistachios
  • ¼ cup dried cranberries
  • Salt and pepper to taste
  • Several leaves each of two or three different kinds of lettuce (e.g. Romaine, iceberg, red leaf)


  1. Place four salad plates in the refrigerator to chill.
  2. Be sure the lettuce has been washed and chilled so that it is very crisp.
  3. Break the mixed lettuce into bite-sized pieces. Place into a large bowl, cover lightly with a damp paper towel, and refrigerate until ready to use.
  4. Peel the grapefruit with a very sharp knife. Remove as much of the pith as possible and sliced out the segments.
  5. Cut each segment in half and place in a large glass bowl.
  6. Prepare the avocados, bell pepper, and onions – add to the grapefruit in the large bowl.
  7. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy.
  8. Immediately pour over the grapefruit/avocado/peppers/onion mixture and toss gently until well-mixed.
  9. Add the pistachios and dried cranberries – toss lightly,
  10. Season with salt and pepper – to taste.
  11. Place the mixed lettuce pieces on four chilled salad plates.
  12. Divide the grapefruit mixture evenly and place on top of the lettuce.
  13. Serve immediately.

Serves 4