Grapefruit-and-avocado salad with honey dressing

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10 min


6 to 8 servings


  • 1/4 cup olive oil
  • 2 tbsp tarragon vinegar , or white wine
  • 1 tbsp honey
  • 1 tsp salt
  • 4 pink grapefruits
  • 2 ripe avocados , preferably black-skinned Hass avocados
  • 4 small endives , or curly lettuce


  • To make dressing, in a small bowl, whisk oil with vinegar, honey and salt. Set aside. Peel grapefruit, remove all of white pith and cut between membranes to release grapefruit segments. Cut avocados in half and remove pits. Then peel avocados and cut into long thin slices. Trim ends from endive and separate leaves.
  • Arrange endive on a serving platter. Alternate grapefruit segments and avocado slices on top of greens, then drizzle with dressing.

Nutrition (per serving)

  • Calories
  • 218,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 14.9 g,
  • Fibre
  • 6.2 g,
  • Sodium
  • 119 mg.

Less work than your usual fruit salad, this easily arranged dish bridges the gap between a tossed green and a fresh fruit salad.

Make ahead

Prepare dressing and leave at room temperature. Segment grapefruit and seal in a plastic bag and refrigerate. Prepare endive and refrigerate, covered with a damp paper towel, for up to 1 day. Slice avocado just before arranging salad on a serving platter.