As you probably know, I prefer fruits to vegetables, so this is a great salad to me! It’s an easy and versatile recipe that would pair well with many mains. The grapefruit really brightens it up, and the pistachios provide a great nutty texture. Scroll down for pictures, hope you enjoy!
Avocado, Grapefruit & Pistachio Salad
- 2 large heads butter or bibb lettuce
- ¼ cup pistachios, toasted and coarsely chopped
- 2 large red grapefruit
- 1 ripe avocado
- 1 tablespoon fresh lemon juice
- 2 tablespoons grapefruit or orange juice
- 2 tablespoons sherry vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard (I used Maille Creamy Dijon)
- ½ teaspoon each salt and pepper
- ⅓ cup extra virgin olive oil
Prepare salad ingredients by washing, drying, and tearing the lettuce into rough pieces. Place it into large salad bowl and sprinkle with pistachios. Peel and segment the grapefruits, cut segments in half if pieces are too large. Peel and dice avocado into thick pieces, approx. 1 inch cubes. You can either add the grapefruit and avocado to the salad to be tossed together (which will disperse bits of grapefruit and some avocado ‘mush’ throughout the salad), or you can put them into a small bowl to be dressed separately.
Combine the first 5 ingredients (juice through salt and pepper) in a small bowl and mix well, then slowly whisk in olive oil. Tip: you can also do the same in a small jar or container – combine all ingredients (including olive oil), secure the lid, and shake to combine.
Pour half the dressing on salad and toss to coat. If preparing lettuce and grapefruit/avocado separately, pour just over ¼ of the dressing on the salad and just under ¼ on the grapefruit/avocado and toss each. Add more dressing and toss again if desired. Serve separate preparation by placing salad on plate first, then topping with grapefruit/avocado. Enjoy!