This vibrant salad is light, flavorful, and bursting with freshness. The creamy avocado, juicy grapefruit segments, and crisp cucumbers make it perfect for a hot day. A simple citrus vinaigrette adds a bright and tangy finish.
Instructions:
Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, grapefruit juice, lime juice, honey, salt, and pepper until well combined.
Assemble the salad: In a large bowl, gently combine the mixed greens, cucumber slices, grapefruit segments, and avocado. Drizzle with the desired amount of vinaigrette and toss to coat.
Serve and enjoy: Garnish with fresh mint leaves and serve immediately for the best flavor and texture.
Tips:
For a more pronounced onion flavor, use thinly sliced red onion instead of spring onion.
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind the avocado may brown slightly.
Feel free to add other refreshing ingredients like chopped fresh pineapple or strawberries.
Ingredients:
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
5 ounces mixed greens
1 cup thinly sliced cucumber
1 grapefruit, peeled and segmented
1 ripe avocado, diced
2 tablespoons chopped fresh mint leaves
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