Avocado With Grapefruit and Orange Salad 6.000

Deb Lindsey for The Washington Post; dinnerware from Crate and Barrel

Nourish Jan 5, 2011

This salad makes an elegant appetizer. The avocado is thinly sliced and fanned out on the plate, with the lightly dressed citrus on top.

Make Ahead: The citrus salad needs to sit for 30 minutes before serving. It can be made and refrigerated a day in advance, but the avocado should be sliced just before serving.

Servings: 6
  • 2 large ruby red grapefruit, segmented, with juices (see NOTE)
  • 3 large navel or blood oranges, segmented, with juices (see NOTE)
  • 1/2 medium sweet onion, cut into small dice (1/2 cup)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons sugar, or to taste
  • Salt
  • Freshly ground black pepper
  • Flesh of 2 1/2 to 3 avocados (each about 8 ounces)
  • 2 tablespoons chopped fresh chives, for garnish


Combine the grapefruit and orange segments plus their reserved juices, onion, vinegar, oil, sugar, and salt and pepper to taste in a medium bowl. Let sit for 30 minutes. Taste, and adjust the seasoning as needed.

Cut the avocados into thin slices, then divide them equally among individual salad plates, fanning the slices out. Spoon the citrus salad over them.

Top with the chives and an additional sprinkling of pepper. Serve immediately.

NOTE: To segment the citrus, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the orange segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.