Karen's Grapefruit Avocado Salad with Honey Lime Dressing

5 from 2 votes

Karen's Grapefruit Avocado Salad with Honey Lime Dressing

This Grapefruit Avocado Salad is bursting with fabulous flavor, a perfect blend of fresh, sweet, and savory with layers of great texture. On top of all that, it's super healthy!

Prep Time30

Total Time30

Course: Main Salad, Salad

Cuisine: American

Keyword: Grapefruit Avocado Salad, Honey Lime Dressing

Servings: serving

Calories: 182kcal

Author: Chris Scheuer

Ingredients

For the pickled red onions:

1 medium red onion sliced in half then peeled and sliced into ⅛ inch wedges
2 tablespoons fresh lime juice
2 tablespoons fresh grapefruit juice I just squeeze the juice from each grapefruit after I section it.
2 teaspoons sugar
¼ teaspoon kosher salt

For the plumped dried cranberries:

⅓ cup dried cranberries
2 teaspoons of water

For the honey lime dressing:

3 tablespoons fresh lime juice
3 tablespoon honey
2 tablespoons olive oil
1 small clove garlic finely minced
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

For the salad:

5 ounces baby arugula or other greens of choice about 5-6 cups
1 large ripe avocado peeled, pitted and thinly sliced
2 medium pink or ruby peel removed and segmented into wedges.
plumped dried cranberries from above
pickled red onions from above
⅓ cup salted roasted pitachios, or another nut of your choice

US Customary - Metric

Instructions

For the pickled red onions:

Halve, peel and slice a small red onion into thin wedges (I slice mine right around an eighth-inch thick). Place the slices in a small bowl or storage container.
Drizzle the slices with the lime juice and grapefruit juice then sprinkle with the sugar and salt.
Use one hand to rub the pickling mixture into the onions, separating any clustered onions. Let the onions sit and work their magic while you prepare the rest of the salad. (These onions can be made a day or two in advance - they get more vibrant in color, the longer they sit.)

For the plumped dried cranberries:

If you’re dried cranberries are super fresh, you can omit this step. If not, combine the cranberries and water in a small bowl, cover tightly with plastic wrap and microwave for 30-45 seconds. Let the craisins sit and continue to plump while you prepare the rest of the salad.

For the honey lime dressing:

Combine all dressing ingredients in a medium-sized glass jar with a tight-fitting lid. Shake well. Set aside.

For the salad:

Place the arugula (or other greens) in a large bowl or on a serving platter. Drizzle with 2-3 tablespoons of the dressing and toss well to coat the leaves.
Top the salad with grapefruit wedges, pickled red onions (you decide how many you’d like), and avocado slices. Sprinkle with the dried cranberries. Drizzle the salad with a little more dressing then garnish with the pistachios (or nuts of your choice). Serve and enjoy.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition