Grapefruit Salad

5 from 1 vote

This Grapefruit Salad is a flavor-packed mix of juicy citrus, creamy avocado, crunchy almonds, and the best balsamic dressing. So fresh, so crave-worthy!

Prep Time20

Total Time20

Course: Dinner, Salad, Side Dish

Cuisine: American, Vegan, Vegetarian

Keyword: avocado grapefruit salad, grapefruit avocado salad, Grapefruit Salad

Servings: as a side

Author: Chelsea Lords

Cost: $10.43

Equipment

Large bowl

Ingredients

1 bunch (4 tightly packed cups) fresh kale or use mixed greens if preferred
1/2 cup couscous or 1 packet microwave quinoa, optional, see note 1
1 grapefruit
2 navel oranges
1 large ripe avocado diced
1 (3-ounce) packet dried cranberries and honey-roasted almonds or 1/2 cup each of cranberries and almonds
Goat cheese or feta cheese, optional, add to preference

Dressing

1/3 cup olive oil
2 tablespoons honey
2 tablespoons Dijon-style mustard
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

US - Metric

Instructions

Dressing: Combine all dressing ingredients in a mason jar. Shake well to mix, stirring if honey settles. Store in the fridge until ready to use. Shake again before using.
Couscous or Quinoa: See note 1 for instructions.
Prep kale (see note 2). Place dry kale in a large bowl. Mix with 1 tablespoon of dressing, scrunching firmly with both hands for about 30 seconds to soften and flavor the kale. Let it sit for 10 minutes.
Use a sharp serrated knife to slice off the top and bottom of each fruit. Place the fruit on a cutting board, flat side down. Carefully slice off the peel and pith, following the shape of the fruit. Thinly slice the fruit, cut into smaller pieces, and add to the salad.
Toss the marinated kale with quinoa or couscous in a large bowl. Add grapefruit, oranges, avocado, cranberries, and almonds. Drizzle with dressing (add to taste—you may not want it all) and gently toss. If desired, top with goat or feta cheese. Serve immediately.

Video

Notes

Note 1: Adding quinoa or couscous is optional. For couscous: Bring 1/2 cup water and 1/4 tsp salt to a boil, remove from heat, add couscous, cover, and let sit for 5 minutes. Fluff with a fork before adding to salad. For quinoa: microwave a packet or follow these directions.

Note 2: Remove coarse stems (grasp the bottom of the stem and slide your other hand up to strip the leaves). Roll leaves tightly and slice thinly into ribbons. Rinse and thoroughly dry using a salad spinner.

Storage: Only add dressing to the portion of salad you plan to eat right away. Store the rest of the salad without dressing. Add avocados and almonds to each serving just before eating to avoid sogginess.

Nutrition