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Cucumber Avocado Salad in white dish

Cucumber Avocado Salad with Grapefruit

Cucumber Avocado Salad with Grapefruit is picturesque, fresh and super delicious. It's a fantastic side salad with almost anything, and it makes for a lovely light and healthy lunch.

This salad serves 2 as a small meal and 4 as a side dish.

Course Appetizer, Salad
Cuisine American
Keyword unique avocado recipes, salad for party, pretty salads
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 to 4
Calories 271 kcal
Author Valentina K. Wein

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

Instructions

For the salad

  1. 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.

  2. 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.

  3. 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.

  4. Prepare the pistachios. Drizzle the tablespoon of honey over the pistachios and stir to coat them. Set aside.

For the dressing

  1. 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

  1. 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.

Recipe Notes

Calorie count is only an estimate.