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grapefruit pistachio crusted avocado summer salad_hot for food

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



  • 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


  • 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


  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.