Side

Grapefruit Salad

Juicy grapefruit slices and creamy avocado pieces mingle with tart pomegranate arils, all glistening under a honey champagne vinaigrette that balances sweet and tangy notes. Crushed peppercorns add gentle heat while mint leaves lift every bite with cool freshness.

Recipe and photo by EatingWell, shared here with credit. View the Original

Grapefruit Salad
Total
15 min
Prep
15 min
Serves
8

Nutrition per Serving

Calories
213
Protein
2g
Carbs
22g
Fat
15g
Fiber
7g
Sugar
14g
Sodium
199mg

Ingredients

  • 1/4 cup thinly sliced red onion
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp champagne vinegar
  • 1 tbsp honey
  • 1 tsp lightly crushed black or pink peppercorns
  • 1/2 tsp salt, divided
  • 3 medium grapefruit, peeled and sliced crosswise into 1/2-inch-thick slices
  • 2 medium ripe avocados, peeled, pitted and chopped
  • 3 tbsp fresh pomegranate arils
  • 2 tbsp fresh mint leaves, large leaves torn in half

Instructions

  1. Place onion in a small bowl and cover with ice water. Let stand for 10 minutes. Drain well and pat dry.
  2. Whisk oil, vinegar, honey, crushed peppercorns and 1/4 teaspoon salt in another small bowl until combined.
  3. Arrange grapefruit slices on a large platter and top with avocado. Sprinkle with the remaining 1/4 teaspoon salt. Top with the drained onion and pomegranate arils. Sprinkle with mint. Drizzle the honey-peppercorn dressing over the salad.