Grapefruit Avocado Salad with Plum Mayo Dressing
Print Options
Grapefruit and avocado are one of those natural food pairings, like lamb and mint, or dark chocolate and raspberries. They just taste good together. They are perfect for a summer salad when avocados are relatively cheap and the grapefruit from our tree are finally ripe. My mother uses homemade plum jam to make a sweet mayo dressing for this simple salad. We usually serve it on some lettuce, but I forgot to this time, and it isn't really necessary.
Grapefruit Avocado Salad with Plum Mayo Dressing Recipe
Print Options
Ingredients
1 avocado, peeled and sliced
1 grapefruit, peeled, segmented, seeds removed
Boston lettuce or butter lettuce (optional)
1/4 cup mayonnaise
1 Tbsp plum jam, or strawberry or other berry jam
1/2 teaspoon lemon juice
Salt and pepper
Method
Arrange slices of avocados and grapefruit segments on a plate, either on lettuce or not. In a small bowl, mix mayonnaise together with jam and lemon juice, taste test for the balance between the sweet of the jam and the sour of the lemon and make any adjustments needed. Spoon dressing over salad. Salt and pepper to taste.
The hardest part of making the salad is segmenting the grapefruit. Helen of Beyond Salmon shows in detail the steps to segment an orange which is almost identical to how I segment grapefruit. Here's also a useful video from the New England Culinary Institute on segmenting an orange. Grapefruit are somewhat bigger than oranges. After getting the peel off, I cut them in half along the line of a membrane and then just work with half a grapefruit at a time.
Never miss a recipe!
Subscribe to Simply Recipes free via email: (more details)
This looks like a nice salad!
I've found that since the membranes of grapefruit are so much thicker and stronger than oranges, it is often possible to peel the grapefruit and then just pull the membranes off the fruit, one section at a time. My grandma used to segment big bowls of grapefruit that way for canning.