Recipe: Avocado and Grapefruit Salad

Recipes from The Kitchn

Remember those lovely pea shoots we received in our CSA box last week? We threw them into an avocado and pink grapefruit salad, along with slices of spring fennel, and they turned this classic food pairing into something even more vibrant and refreshing.
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Drizzled with a sesame-maple dressing, this palate-pleasing salad is creamy, crunchy, tangy, and sweet. We're praying that we get the same produce in our CSA box this week so we can make it all over again!

Note: If you don't have pea shoots, you could substitute other microgreens, watercress, arugula, or butter lettuce.

We also gave it a dusting of Himalayan pink salt at the end – totally unessential but we loved extending the pink theme!

Avocado and Grapefruit Salad

serves 2

1 pink grapefruit
1 teaspoon toasted sesame oil
1 teaspoon extra virgin olive oil
1 teaspoon maple syrup
Freshly ground white pepper
Sea salt
1 fennel bulb, thinly sliced
2 cups pea shoots
1 avocado, sliced

Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes.

Use 1/4 cup of this juice for the dressing, whisking it with the olive oil, sesame oil, maple syrup, a pinch of white pepper (about 2 ground peppercorns or 1/16 teaspoon), and a pinch of sea salt. Taste and adjust seasonings, if desired.

Gently toss the fennel and pea shoots in half of the dressing. Arrange on two plates, top with the grapefruit and avocado, and drizzle the remaining dressing over the fruit.

Related: Recipe: Fennel, Beet, and Orange Salad

(Images: Emily Ho)

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