I’ve just added this vibrant Avocado Grapefruit Salad to my list of new recipes at home, and let me tell you, it’s already a hit! Ripe avocado slices blend seamlessly with the tangy sweetness of grapefruit – one of my favorite citrus fruits – all nestled on a bed of baby arugula. It’s a simple salad made with fresh ingredients right from the produce section, yet it packs so much flavor, perfect as both a light summer salad or a refreshing side salad. The Grapefruit Shallot Vinaigrette brings everything together beautifully, making this dish an ideal first course or a side dish. Besides its delicious taste, this citrus salad is a great source of Vitamin C, courtesy of the grapefruit and avocado. Whether you’re a fan of sweet fruits in your greens or just looking for a colorful salad to brighten your day, this recipe is your new best friend.

Enjoy this light and refreshing salad featuring the fresh flavors of ripe avocado and juicy citrus. The Grapefruit Shallot Vinaigrette is made in 15 seconds with a shake of a mason jar.

Ingredients You’ll Need:

For the Salad:

  • 2 grapefruits
  • 2 medium avocados
  • 8 ounces baby arugula or mixed greens

For the Grapefruit Shallot Vinaigrette:

  • 3 tablespoons grapefruit juice from the grapefruit
  • 2 tablespoons apple cider vinegar
  • 1/2 shallot minced
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • salt & freshly ground black pepper

How to Make this Salad – Step By Step

​Let’s start by cutting the grapefruit segments without the tough and bitter membrane. This method is called supreme.

First, trim off the top and bottom of the grapefruit.

Then, cut off the peel and white pith with your knife, hugging close to the grapefruit, following the shape of the grapefruit.

You’ll be left with a bit of pith there and there. You’ll want to cut those off… they have a bitter taste!

Find a membrane. Cut just right next to the membrane to remove a segment.

Repeat with rest of grapefruit sections. When done, you’ll have the center of grapefruit with membranes. It’s full of juice! We’ll use that for the vinaigrette salad dressing. Squeeze the membrane, capturing juices into small bowl.

Now you have grapefruit segments for the salad, and grapefruit juice for the Grapefruit Shallot Vinaigrette!

How to Cut the Avocado Without Stabbing Your Hand

Most people cut themselves when whacking at the avocado seed. NEVER whack the avocado seed! 1. The seed is ROUND and SLIPPERY. 2. That’s an awfully big and sharp knife you are whacking towards your hand!

Here’s safer way. Instead of whacking the avocado pit, cut the large avocado into smaller segments and remove the pit easily. This works best with the avocado is perfectly ripe.

Go around the avocado once.

Rotate avocado and go around again…cutting 4 segments.

Twist to separate halves (see how there’s 4 segments?)

Twist to halve again.

Remove pit.

If the pit is stubborn and won’t come out, halve again.

Then remove pit.

The avocado skin easily peels right off.

Make the Grapefruit Shallot Vinaigrette

Add all these ingredients into a mason jar, close tightly, and shake.

Other Ingredients You Can Add to Your Salad

  • Proteins like: cooked shrimp, shredded rotisserie chicken
  • Nuts like: chopped pistachios, pepitas, sliced almonds, candied walnuts
  • Other fruits instead of grapefruit: orange, strawberries, blueberries
    • If you’re not using grapefruit, you won’t have grapefruit juice. Instead, replace the grapefruit juice equal amount of orange juice. Or lemon juice (add an additional 1 tsp honey). I’ve also just added additional cider vinegar (with an additional touch of honey).

grapfruit avocado arugula salad recipe

Grapefruit Avocado & Arugula Salad Recipe

5 from 3 votes
Prep Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 373 kcal


  • 2 grapefruits
  • 2 medium avocados
  • 8 ounces baby arugula or mixed greens


  • 3 tablespoons grapefruit juice from the grapefruit
  • 2 tablespoons apple cider vinegar
  • 1/2 shallot minced
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • salt & freshly ground black pepper


  • Section the grapefruit without the membrane, saving the juice in a small bowl. From the leftover membrane, squeeze and reserve as much juice as possible. Set aside the grapefruit sections.
  • To make the Grapefruit Shallot Vinaigrette, add all of the vinaigrette ingredients into a Mason jar. Close lid tightly and shake.
  • Just before serving, pit and thinly slice the avocados. Assemble the salad and toss with the vinaigrette.


Calories: 373kcalCarbohydrates: 30gProtein: 5gFat: 29gSaturated Fat: 4gSodium: 24mgPotassium: 898mgFiber: 10gSugar: 16gVitamin A: 2964IUVitamin C: 62mgCalcium: 131mgIron: 2mg
Keyword homemade salad dressing
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