Cucumber Avocado Salad with Grapefruit is so picturesque, so fresh and of course, so delicious. A fantastic side salad or main course, you'll have it on the table inside of 30 minutes.
Avocados, cucumber and grapefruit are a magical trio.
With just a couple really easy tricks to make cucumber ribbons and perfect grapefruit segments, this salad, made with just a few basic ingredients, is one that will always impress.
Avocado cucumber salad is a delightful side dish that will brighten any plate. It also can stand on it's own as a vegan main course salad.
The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- grapefruit - When you're choosing grapefruit, keep in mind that the deeper the color, the more intense the flavor. Choose those that are heavy for their size, with smooth skin. I use Ruby grapefruit in the cucumber avocado salad -- I love the rich color, and slightly sweeter flavor.
- cucumbers - Look for cucumbers that are very firm with dark green skin. I use Persian (or mini) cucumbers in this recipe.
- avocado - Ripe avocados should yield to firm gentle pressure. They should feel slightly soft, but not mushy to the touch.
- pickled red onion - Here's how to make pickled red onions. You can make them days in advance.
- pistachios - For recipes I typically buy them shelled, and for this salad I use salted pistachios.
- Romain lettuce
- honey
- red wine vinegar
- Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
- black pepper - Preferably freshly ground.
- extra virgin olive oil - I like this one.
(See recipe card below for quantities.)
Substitutions and Variations
If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.
- Grapefruit. Oranges would also work really well in this salad. I'd use Navel oranges because they're large and usually don't have any seeds.
- Pickled red onion. The pickled red onions add a great tangy crunch. They can be made days ahead of time, and it's a good idea to always have them at the ready. If you want to save time however, raw thinly sliced red onions or shallots will also work well.
- Pistachios. Pine nuts and hazelnuts would be at the top of my list for substitutions for the pistachios. You can also use walnuts or pecans.
- Romain lettuce. I like the sturdy leaves of Romain lettuce to hold all of the other salad ingredients. You can use any lettuce you like.
- Red wine vinegar. The recipe calls for red wine vinegar in the dressing. You can also use champagne vinegar or white balsamic.
Recipe Tips
- While I love the cucumber ribbons and very thin avocado slices, feel free to slice the ingredients any way you like. Here are some tips on how to cut avocados.
- When I use citrus in salads, I usually cut them into Supremes, to remove the membranes and any pith. Here's a step-by-step guide for how to cut grapefruit this way.
- I intentionally make more dressing than is needed -- I like having another serving or two to use throughout the week on other salads I might make. And this way, we can use up the whole grapefruit.
How to Make it
- Cut a sliver off one side of the cucumber to make a flat edge. From this flat edge, use a vegetable peeler to create thin slices. "Peel" as many slices as possible, going around the cucumber and avoiding the center with the seeds. Set the cucumber ribbons aside.
- Peel and cut the avocado into thin slices, about ⅛ inch thick, and set aside.
- Cut the grapefruit into Supremes. This is a way of removing the skin and all of the membranes that surround the flesh to make pretty slices. Use a paring knife to cut about ½ inch off the top and bottom of the grapefruit.
- To remove the skin, set the grapefruit down on one of its flat surfaces and use the knife, moving downwards into the fruit and cutting only slightly into the flesh, to cut it off.
- Then use the paring knife to slice on each side of each grapefruit segment and gently lift it out with the knife. Do not throw away any of the scraps -- we'll use them to make the grapefruit salad dressing.
And the bonus is that not only do you have pieces of the fruit, but you can use all of the juice from the scraps to make grapefruit salad dressing. Once you remove the segments (Supremes), you simply squeeze the remaining parts to get all of the juice out. (See recipe below.)
- In a small bowl, drizzle the tablespoon of honey over the pistachios and stir to coat them. Set aside.
- To make the dressing, squeeze the excess juice from the grapefruit scraps into a small mixing bowl or jar. (You need ¼ cup.) Add the vinegar, honey, salt, and pepper and whisk. Gradually whisk in the oil.
- Drizzle the cucumber with the dressing and toss gently. Arrange the lettuce leaves on the bottom of a large plate or bowl. Add the dressing-coated cucumber slices, grapefruit and avocado. Top with the honey-coated pistachios and drizzle the entire salad with the desired amount of dressing. Sprinkle lightly with salt and pepper and serve.
More Beautiful and Delicious Salad Recipes
- Grilled Little Gem Lettuce Salad
- Chopped Mexican Salad with Pepitas
- Fioretto Cauliflower Salad with Lemon
- Persimmon Salad with Honey Pistachios
- Pickled Ginger Salad with Wasabi dressing and Fried Rice
Serving Suggestions
Avocado Cucumber Salad with Grapefruit can definitely hold its own as a main course salad. It's perfect with a loaf of rustic bread.
As a side dish, it's fantastic served with fish or chicken. It pairs especially well with Lemon Baked Rockfish, Olive Oil Poached Salmon, Lemon-Honey Roasted Chicken and Herbs de Provence Orange Roasted Chicken.
I hope you love this Cucumber Ribbon Salad as much as I do!
Cucumber Avocado Salad Recipe
Ingredients
- 1 (approximately 1 pound) Ruby grapefruit, cut into supremes (see below instructions)
- ½ pound Persian cucumbers (sometimes called "small" or "mini"), thinly sliced (see below instructions)
- ½ pound avocado (about 1 medium-large avocado), thinly sliced (see below instructions)
- ¼ cup pickled red onion
- 3 tablespoons roasted, salted pistachios
- 1 tablespoon honey
- several Romaine lettuce leaves for the plate, washed and dried
For the dressing
- ¼ cup grapefruit juice (see below instructions)
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- freshly ground black pepper
- 5 tablespoons extra virgin olive oil
Instructions
For the salad
- Prepare the grapefruit. Cut the grapefruit into "supremes." This is a way of removing the skin and all of the membranes that surround the flesh to make pretty slices. To cut the supremes: Use a paring knife to cut about ½ inch off the top and bottom of the grapefruit. To remove the skin, set the grapefruit down on one of its flat surfaces and use the knife, moving downwards into the fruit and cutting only slightly into the flesh, to cut it off. Then use the paring knife to slice on each side of each grapefruit segment and gently lift it out with the knife. Do not throw away any of the scraps -- we'll use them to make the dressing. (Here's a step-by-step guide for cutting the citrus into supremes.) Set aside.
- Prepare the cucumbers. Cut a sliver off one side of the cucumber to make a flat edge. From this flat edge, use the vegetable peeler to create thin slices. Peel as many slices as possible, going around the cucumber and avoiding the center with the seeds. Set aside.
- Cut the avocado. Peel and cut the avocado into thin slices, about ⅛ inch thick, and set aside. (Here's a step-by-step guide for cutting avocados.) Set aside.
- Prepare the pistachios. In a small bowl, drizzle the tablespoon of honey over the pistachios and stir to coat them. Set aside.
For the dressing
- Combine all of the ingredients. Squeeze the excess juice from the grapefruit scraps into a small mixing bowl or jar. (You need ¼ cup.) Add the vinegar, honey, salt, and pepper and whisk. Then gradually whisk in the oil. If you're using a jar, close the lid tightly after adding the oil and shake.) Set aside.
Assembly
- Drizzle the cucumber with the dressing and toss gently. Arrange the lettuce leaves on the bottom of a large plate or bowl. Add the dressing-coated cucumber slices, grapefruit and avocado. Top with the honey-coated pistachios and drizzle the entire salad with the desired amount of dressing. Sprinkle lightly with salt and pepper and serve.
angiesrecipes
The champagne coloured grapefruit is just sexy. The salad looks refreshing and very tasty.
angiesrecipes
valentina
Thank you so much! Love the color description, Angie. 🙂 ~Valentina
Dawn - Girl Heart Food
Oh my! Not only beautiful, this combination sounds so tasty!! Creamy avocado and tart grapefruit sounds incredibly delicious and sure to make an appearance on our table this summer. YUM!!
valentina
Thanks, Dawn. Hope you love it! Have a lovely weekend.
🙂 ~Valentina
Karen (Back Road Journal)
Now that is a salad with lots of lovely flavors and textures. Nice!
valentina
Enjoy and thank you! 🙂 ~Valentina
Kim Lange
So many amazing flavor combinations going on! Perfect for a BBQ or light lunch! Pinned! xo
valentina
Yes, Kim, perfect with BBQ! Thanks for visiting. 🙂 ~Valentina
Marissa
The complex flavors and textures in this salad absolutely have my mouth watering, Valentina! Tangy, sweet, buttery, crunchy and creamy, this salad has it ALL.
valentina
Thank you, Marissa! Enjoy! 🙂 ~Valentina
Christina Conte
Cucumber ribbons? I'm in love! What a refreshing summer salad!
valentina
Thank you, Christina. Enjoy and happy weekend! 🙂 ~Valentina
Chef Mimi
Love love love. I never think to make cucumber ribbons. They’re so pretty!
valentina
Thanks, Mimi. I agree about the ribbons. 😀 ~Valentina
Ben | Havocinthekitchen
Beautiful textures and flavours going on in this beautiful and refreshing salad. Loving the addition of pickled onions and pistachios.
valentina
Hi, Ben. Enjoy and thanks for visiting my site. 🙂 ~Valentina
Eha
Altho' freezing bouts of Antarctic winter winds are belting at our windows I seem to prepare salads all year round - and this is a lovely complex one which can easily be the star of the meal with a simply cooked piece of protein alongside. I have not used grapefruit in a salad for eons . . . must remember . . . but I am most interested in the pickled onions and the pistachios . . . shall try the recipe and that soonest . . .
valentina
Hi Eha. Love that you eat salads all year. We do too. Almost odd at my house to have a meal that doesn't include one. Enjoy and stay warm. 🙂 ~Valentina
2pots2cook
Immediately fell in love with it !!!! So great to have during summer ! Thank you dear ! 🙂
valentina
Thank YOU, Davorka. Enjoy and have a lovely weekend. 🙂 ~Valentina
Liz
Such a refreshing salad!! This combination of ingredients makes for a terrific salad!!!
valentina
Thank you, Liz. Enjoy! 🙂 ~Valentina
David Scott Allen
Every color, every texture, every flavor - this is just perfect, Valentina! We have one grapefruit left from our friend’s tree and I know how o will use it!
valentina
Thanks so much, David! Hope it was a hit. 🙂 ~Valentina
John / Kitchen Riffs
This does look like a wonderful combo of flavors! And that vinaigrette is dynamite -- tons of flavor. Thanks!
valentina
Thanks, John. Enjoy! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a great looking salad! I love how thinly sliced everything is. I often make a cucumber salad, but this uses totally different ingredients and I can't wait to try it!
valentina
Thanks, Kathy. I love all sorts of cucumber salads. Hope you enjoy this one. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
Ugh! I take a statin, and so I'm one of the unfortunate people who aren't supposed to eat grapefruit. Grapefruit! What bizzare thing! And so specific. And I LOVE grapefruit! I sadly have not had any in decades, since I've been on a statin since I was fairly young. (I have a horrifying family history with genetically high cholesterol levels.)
I'm probably experiencing what a gluten-averse person feels when they read about cake!
valentina
Hey Jeff. Try it with orange -- you'll still enjoy, I promise! (Love your comparison to a GF person reading about cake. My son would say he can totally relate.) Hope you have a lovely weekend. 🙂 ~Valentina
Karen (Back Road Journal)
Sounds great. If you want to make it really special, top the salad with some lump crabmeat. One of the top restaurants in town, used to do an appetizer that way.
valentina
Hi Karen, I love the idea of adding the crab. Sounds scrumptious! Thanks for visiting. 🙂 ~Valentina
Mary
You mention cheese in the directions but not the ingredients! Please advise? Thank you and Merry Christmas!
valentina
Hi Mary. I'm so glad you wrote in. I'm so sorry about this mistake/confusion, and I always appreciate when readers let me know these things. So thank you! -- I must've have had cheese on my brain as I edited the instructions because there isn't cheese in the recipe. I'm a one woman show over here and missed the error.🙃
That said, if you'd like to add cheese to the recipe, I think a couple of tablespoons of crumbled goat cheese would be delicious. (For a stronger flavor, you could use feta, blue cheese or gorgonzola.) Enjoy and a very happy holiday season to you! ~Valentina