Grapefruit Avocado Arugula Salad

Elegant Winter Salad

Next time you’re looking for a simple yet refined salad option in the winter, give this Grapefruit Avocado and Arugula Salad a try!

Made with crème fraîche, Champagne vinegar, Dijon mustard, and a touch of honey, the rich, tangy notes in the dressing pair well with the tart sweetness of the grapefruit, the peppery arugula, and the buttery texture of the avocado. The dressing is also easy to make and can be prepared in advance and stored in the refrigerator for up to four days.

This grapefruit avocado salad recipe is a great option for a healthy and satisfying lunch or dinner. It is also a perfect dish to bring to a holiday potluck or to serve as a first course for a winter dinner party. The combination of colors, flavors and textures in this salad will delight your eyes and your taste buds and leave you feeling satisfied without feeling heavy.

For more easy salad recipe inspiration be sure to check out our Autumn Arugula Apple Salad with Cheddar and Pecans, festive Spinach Gorgonzola Salad with Pear and Pomegranate, colorful Northwest Summer Berry Salad, Lemony Green Bean Salad with Goat Cheese, and our fresh Mango Cucumber Salad with Avocado and Fresh Mint.

When is Grapefruit in Season?

Grapefruit season in North America varies depending on the region and the type of grapefruit. In general, however, grapefruit season in North America runs from late fall to early spring, with peak season occurring between December and February.

Florida is the largest producer of grapefruit in the United States and its grapefruit season typically starts in October and lasts until April or May. In Texas, grapefruit season starts in November and lasts through May. In Arizona, the season starts in January and ends in April.

How to Peel and Segment a Grapefruit

1. Cut off the top and bottom of the grapefruit with a sharp knife.
2. Hold the grapefruit in one hand and use a sharp knife to cut away the skin and white pith, following the contours of the fruit. Try to remove as much white pith as possible as it can be bitter.
3. Hold the grapefruit in one hand and use a sharp knife to cut along the membrane that separates the segments.
4. Once all the segments are removed, gently remove any seeds or membrane that may still be present.
5. Slice the segments as desired, whether it be in half, quarters or even smaller. Note: You can also use a serrated grapefruit knife for slicing. This tool is designed specifically for cutting grapefruits and makes the task much easier.

How to Slice a Fennel Bulb

1. Remove the stalks and fronds from the fennel bulb. Save the fronds for garnish, if desired.
2. Cut the bulb in half from top to bottom.
3. Lay each half flat on a cutting board and using a very sharp knife, slice very thinly across the grain. Note: If the fennel has a tough core in the center, use a sharp knife to cut it out.

Ingredients for Grapefruit Avocado Arugula Salad

For the salad

• Avocado – provides a buttery taste and texture that well complements the juicy, tangy grapefruit.
• Grapefruit – adds a burst of citrusy sweetness and slightly bitter flavor.
• Arugula – to add a peppery bite to the salad. A mix of arugula and/or other dark leafy salad greens would work well as a substitute.
• Fennel – adds a nice crunch and a subtle anise flavor which adds depth to the salad.
• Fresh mint – for extra brightness and freshness.

For the dressing

• Crème fraîche – provides a luscious, velvety texture and a slightly sour taste that complements the sharpness of the vinegar.
• Champagne vinegar – lends a bright, acidic note that cuts through the richness.
• Dijon mustard – adds a hint of spiciness and earthy depth to the dressing without being overpowering.
• Honey – for a subtle natural sweetness to balance the tartness of the vinegar.
• Extra virgin olive oil – to smooth out the dressing’s consistency and add depth to the taste.

Step-by-Step Directions

1. Prep the grapefruit, avocado, fennel, and mint.
2. Make the dressing by combining all of the ingredients in a mason jar with a lid and then shake vigorously to emulsify. Alternatively, combine all of the ingredients except the olive oil in a small bowl. Then slowly pour the oil into the bowl while whisking vigorously until thoroughly combined.
3. Dress the arugula by placing it in a mixing bowl and tossing with half of the dressing.
4. Assemble the salad starting with the arugula as the bottom layer on small individual serving plates or a large serving bowl. Evenly distribute the avocado, grapefruit, and fennel on top. Then drizzle the salad(s) with additional dressing and sprinkle with the fresh mint leaves.
5. Serve and enjoy!

Serving Suggestions and Variations

• Toss in some pomegranate seeds for extra color and flavor.
• To add a touch of luxury, this salad can be served with chilled crab or lobster. The crab or lobster adds a nice touch of protein and a delicate, sweet flavor that complements the other ingredients nicely.
• Substitute pomelo, orange, or tangerine for the grapefruit or a combination of the different citrus fruits.
• Serve it as a first course for company and then for the main course, serve this yummy Chicken and Potatoes in Cider Cream Sauce, which also uses crème fraîche in the recipe.
• Try drizzling the dressing over roasted vegetables like carrots, parsnips, beets, or sweet potatoes. The creamy texture and tangy flavors of the dressing complement the earthy sweetness of roasted vegetables.
• Wine pairing suggestions:
  • Brut champagne or dry white sparkling
  • Sauvignon Blanc, especially New Zealand
  • Vinho Verde

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