grapefruit & pistachio crusted avocado summer salad

The warmer weather is here to stay, and that means I’m antsy to get out onto the BBQ! Of course, no cook out is complete without some perfectly pretty veggies. So I’ve created a fancy summer salad with grapefruit and pistachio crusted avocado to accompany all your grilled faves.

The juicy grapefruit is not only in the salad, but I’ve made vinaigrette from the juice, too. Grapefruit is a sweet citrus that pairs well with bitter greens like arugula. The bed of greens is completely up to your preference, so feel free to use romaine, kale, mesclun, or spinach. I also did more than a simple diced avocado and decided to cover it in some salty crushed pistachios! Your BBQ guests will be gawking over the unreal textures and summery flavors in this grapefruit & pistachio crusted avocado summer salad.

If you want another citrus inspired salad try this one!

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Print Recipe

grapefruit & pistachio crusted avocado summer salad

I’ve created the perfect salad to accompany anything you grill up this summer!

Course Appetizer, Main Course

Keyword avocado, grapefruit, pistachio, salad, vegan salad

Prep Time 27 minutes

Total Time 27 minutes

Servings 4 appetizer salads

Author Lauren Toyota

Ingredients

salad

• 8 C salad greens
• 1/4 C fresh dill
• 1/4 C finely chopped basil leaves
• 1 C thinly sliced red onion
• 2 grapefruits
• 1 avocado
• 1/4 C salted pistachios, shells removed

dressing

• 1/4 C grapefruit juice (using half of 1 grapefruit from above)
• 1 tbsp lime juice
• 1/3 C cold-pressed olive oil
• 1 tsp dijon mustard
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

Instructions

1. In a jar, combine all the dressing ingredients and shake well.

2. Mix together salad greens, dill, basil, and red onion.

3. Peel and segment the remaining 1 1/2 grapefruits. With a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board. Cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out, removing it from the membrane.

4. Cut your avocado in half, then in quarters, and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.

5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.