Ingredients:

  • 2 medium Ruby Red Grapefruit, peeled and segmented (about 400g / 14 oz)
  • 2 ripe Hass Avocados, pitted and diced (about 300g / 10.5 oz)
  • 1/4 cup Red Onion, thinly sliced (about 40g / 1.4 oz)
  • 1/4 cup Fresh Mint Leaves, roughly chopped (about 15g / 0.5 oz)
  • 1/4 cup Toasted Pecans or Walnuts, coarsely chopped (about 30g / 1 oz)
  • 2 tablespoons Fresh Grapefruit Juice (about 30 ml / 1 fl oz)
  • 1 tablespoon Extra Virgin Olive Oil (about 15 ml / 0.5 fl oz)
  • 1 tablespoon White Wine Vinegar (about 15 ml / 0.5 fl oz)
  • 1 teaspoon Honey (about 5 ml / 0.17 fl oz)
  • 1/4 teaspoon Sea Salt (about 1.5g / 0.05 oz)
  • 1/4 teaspoon Black Pepper, freshly ground (about 0.5g / 0.017 oz)

Instructions:

  1. Peel and segment the grapefruit, removing any pith and membranes.
  2. Pit and dice the avocado. Toss with a squeeze of lime juice to prevent browning (optional).
  3. In a small bowl, whisk together grapefruit juice, olive oil, white wine vinegar, honey, salt, and pepper until emulsified.
  4. In a large bowl, gently combine the grapefruit segments, avocado, red onion, and mint.
  5. Drizzle the vinaigrette over the salad. Gently toss to coat. Top with toasted pecans or walnuts. Serve immediately.