Cucumber Avocado Salad with Grapefruit is picturesque, fresh and delicious. It’s a fantastic side salad with almost anything, and it makes for a lovely light and healthy lunch.
Cucumbers and avocados are an excellent (somewhat) classic ingredient match, and so are avocados and grapefruit. And the three of them together are amazing!
Add to that honey coated, roasted pistachios and pickled red onions, and you’ve got a salad that you’ll want to make again and again.
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.
Preparing the Grapefruit
Citrus is really nice in salads when it’s cut into supremes, which is when the segments are cut out without the membranes into pretty pieces.
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.)
Preparing Cucumber for a Cucumber Salad Recipe
The way produce is sliced, diced and chopped can really change the vibe of a salad.
I love the soft texture from very thin cucumber slices — cucumber ribbons, if you will.
Just use a vegetable peeler to make the cucumber ribbons, and you’ll have the most beautiful Cucumber Avocado Salad ever!
Recipe Tips and Substitutions
- While I love the pasta-like cucumber slices and very thin avocado slices, feel free to slice the ingredients any way you like!
- I intentionally make more dressing than is needed — I love having another serving or two to use throughout the week on other salads I might make. And this way, you can use the whole grapefruit.
- 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 love them, of course!) If you want to save time however, raw thinly sliced red onions or shallots will also work well.
- The recipe calls for red wine vinegar in the dressing. You can also use champagne vinegar or white balsamic.
- Here’s a photographic guide for How To Cut An Avocado and How to Cut Citrus Supremes.
I hope you love this Cucumber Avocado Salad with Grapefruit as much as I do!
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
- Black Quinoa Salad with Plum and Avocado
- Pickled Ginger Salad with Wasabi dressing and Fried Rice
Cucumber Avocado Salad with Grapefruit
- 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 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 add them to the salad bowl along with the cheese. (Here's a step-by-step guide for cutting avocados.) Set aside.
- Prepare the pistachios. 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.
- 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.