We’ve been eating Grapefruit and Avocado salads for a long time. My original version with dijon lemon dressing is Scott’s favorite salad of all time. Seriously. He will eat the entire salad (enough for 4-6 people) in one sitting if not stopped. Now I always make extra, and none goes to waste.
Then I tried the version from The Plant Cafe. They added fennel to the salad I already loved, and dressed it with a creamy macadamia vinaigrette. I fell in love all over again. Sometimes I add shrimp for some protein. It was a fresh and flavorful meal I often craved on hectic work days.
The magic was in their macadamia dressing. I’m obsessed. But I’m not completely convinced that my version is exactly right. Next time I’m in The City, I’ll try it again. You know, just to be sure.
In the meantime, you need this salad in your life.
Grapefruit Avocado Salad with Macadamia Nut Black Pepper Vinaigrette
1 large or 2 small heads of butter lettuce
2 large ruby red grapefruits
2 large ripe avocados
1 small bulb of fennel, optional
1 cup of Macadamia Nut Black Pepper Vinaigrette, prepared.
Prepare Macadamia Nut Black Pepper Vinaigrette. Recipe here. Do NOT include the Ranch Style herbs from the variation at the end of that post. That would probably be weird in this.
Wash and dry lettuce using your preferred method. I use a salad spinner. However you wash it, make sure the lettuce is free of excess water before making the salad. Rip lettuce into fork-friendly pieces and arrange in a large salad bowl.
If using, wash and dry fennel, cut bulb in half and slice fennel bulb thinly. Sprinkle fennel slices over lettuce in salad bowl. The last time I made this salad, I couldn’t source fennel. It was okay without, but the crunch really adds.
Next, supreme the grapefruit. The trick is to cut away the peel, starting by slicing off the ends of the fruit with a sharp paring knife and trim away the peel along the length of the fruit. Basically, peeling the grapefruit with a knife, just exposing the fruit without trimming away too much. Next cut away segments of fruit in angled slices just inside the thin membranes between segments.
For a better explanation on how to supreme citrus fruit, check out this article on cutting citrus.
Place grapefruit segments atop the fennel on the salad.
Half the avocado and remove pit. Using a butter knife, cut avocado fruit into slices inside the peel and then with a large spoon, scoop out slices of avocado. Place them evenly across the salad, distributing them around the grapefruit segments.
Finally, drizzle salad with Macadamia Nut Black Pepper Vinaigrette. Serve immediately.
Serves 4-6 (or one, if Scott is there for dinner).