Avocado Grapefruit Arugula Salad
Peppery arugula layered with creamy avocado and juicy grapefruit segments, dressed with a bright honey-citrus vinaigrette. A refreshing no-cook salad that is Paleo and naturally dairy-free.
Ingredients
- 4 cups baby arugula
- 2 ripe avocados, pitted and sliced
- 2 pink or ruby red grapefruit, supremed
- 1/4 cup red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh grapefruit juice (squeezed from segmented fruit)
- 2 tsp raw honey (use maple syrup for strict Whole30)
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl or jar, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh grapefruit juice (squeezed from segmented fruit), 2 tsp raw honey (use maple syrup for strict Whole30), 1/2 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning.
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2
Arrange 4 cups baby arugula on a large platter or in a salad bowl.
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3
Top with 2 pitted and sliced ripe avocados, 2 supremed pink or ruby red grapefruit segments, and 1/4 cup thinly sliced red onion.
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4
Drizzle the dressing over the salad just before serving. Toss gently or serve as is for a composed presentation.