This salad is a refreshing harmony of flavors and textures, featuring the creamy richness of avocado, the bright tang of grapefruit, the peppery bite of arugula, and the satisfying crunch of pistachios. A light honey-lime vinaigrette brings all the components together in perfect balance.
Instructions:
Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined. Set aside.
Toast the pistachios: Heat a small dry skillet over medium heat. Add the pistachios and toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Let cool slightly, then roughly chop.
Assemble the salad: In a large bowl, gently combine the arugula, grapefruit segments, avocado slices, and toasted pistachios.
Dress and serve: Drizzle the desired amount of vinaigrette over the salad and toss gently to coat just before serving.
Tips:
For a milder onion flavor, substitute thinly sliced shallots for the red onion.
Add a sprinkle of flaky sea salt and freshly ground black pepper for an extra burst of flavor.
To make this salad ahead of time, prepare all the components separately and combine just before serving to prevent the avocado from browning.
Ingredients:
For the vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon black pepper
For the salad:
5 ounces baby arugula
1 grapefruit, peeled and segmented
1 ripe avocado, thinly sliced
¼ cup shelled pistachios
¼ cup thinly sliced red onion (optional)
#avocadoandgrapefruitsymphony #saladspiration #saladinspiration
