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.
* Click here for a guide to cutting citrus supremes.*
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 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
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.
- 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.
The champagne coloured grapefruit is just sexy. The salad looks refreshing and very tasty.
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!!
Thanks, Dawn. Hope you love it! Have a lovely weekend.
Karen (Back Road Journal)
Now that is a salad with lots of lovely flavors and textures. Nice!
Enjoy and thank you! 🙂 ~Valentina
So many amazing flavor combinations going on! Perfect for a BBQ or light lunch! Pinned! xo
Yes, Kim, perfect with BBQ! Thanks for visiting. 🙂 ~Valentina
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.
Thank you, Marissa! Enjoy! 🙂 ~Valentina
Cucumber ribbons? I'm in love! What a refreshing summer salad!
Thank you, Christina. Enjoy and happy weekend! 🙂 ~Valentina
Love love love. I never think to make cucumber ribbons. They’re so pretty!
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.
Hi, Ben. Enjoy and thanks for visiting my site. 🙂 ~Valentina
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 . . .
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
Immediately fell in love with it !!!! So great to have during summer ! Thank you dear ! 🙂
Thank YOU, Davorka. Enjoy and have a lovely weekend. 🙂 ~Valentina
Such a refreshing salad!! This combination of ingredients makes for a terrific salad!!!
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!
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!
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!
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!
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.
Hi Karen, I love the idea of adding the crab. Sounds scrumptious! Thanks for visiting. 🙂 ~Valentina
You mention cheese in the directions but not the ingredients! Please advise? Thank you and Merry Christmas!
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