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Chef Megan Mitchell

Online Cookbook

Grapefruit and Avocado Salad

  • Complexity: very easy
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Grapefruit and Avocado Salad


  • 3 large ruby red grapefruits
  • 2 large or 3 small Hass avocados
  • 2 tbsp. olive oil
  • 1 tsp. orange blossom honey
  • Salt and pepper, to taste
  • Micro greens


  1. Begin by breaking down the grapefruits. Cut off the top and bottom parts so the fruit can lay flat without rolling around. Next, cut between the pith, the white part, and the fruit removing the skin and exposing the bright red fruit inside. Do this the entire way around the fruit.

  2. Next, over a bowl to catch the juices, start to segment the fruit. See here for a step by step guide. Place the segmented slices into the bowl and squeeze the remaining fruit membrane to release all of the juices into the bowl. Continue with remaining grapefruits.

  3. In a bowl combine 1/3 cup of the reserved grapefruit juice, saveing the rest for later, with the olive oil, honey and a large pinch of salt and freshly ground pepper. Whisk to combine and taste, adjusting seasoning if needed.

    Next, peel, pit and thinly slice the avocado making sure to keep its shape.

  4. To assemble, place the avocado slices and the grapefruit segments haphazardly on a large platter and then drizzle about 3/4’s of the dressing. Finish with a large handful of the micro greens and a final drizzle of dressing.

    Serve immediately.

    Recipe Courtesy of Megan Mitchell

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