I’ve made this salad several times and here’s a shot from an earlier version that I made. They didn’t have grapefruit when I was making this one so I just used oranges. Still totally delicious! Even Bjork liked it. I don’t mean to say that I wasn’t expecting him to like a cucumber avocado citrus-y type salad, buuuut, I wasn’t. And he did, and so did I, and we both ate it happily.
I served this pretty orange version on q-q-q-quinoa. Maybe that’s why he liked it, cause he’s into that kinda stuff.
AVOCADO CUCUMBER GRAPEFRUIT SALAD
Cook time:
Total time:
Serves: 4
Recipe Modified from: pinchofyum
Ingredients
- 2 cucumbers, diced, seeds removed (about 2 cups)
- 3-4 grapefruit or oranges, peeled and chopped (about 2 cups)
- 2-3 avocados, diced (about 1½ cups)
- ⅓ cup almonds, chopped (I used smoked almonds)
- 2 tablespoons fresh mint, chopped
- 3-4 tablespoons fresh chives, chopped
- Dressing
- 1 tablespoon vinegar (can also use lime or lemon juice)
- 1½ tablespoon honey
- 1½ tablespoons olive oil
- salt to taste
- grapefruit or orange zest to taste
Instructions
- Wash, cut, and gently toss the cucumbers, grapefruit, almonds, mint, and chives.
- Whisk the dressing ingredients together. Taste and adjust to your preferences. Drizzle over the salad ingredients. Chill until ready to serve.
- Just before serving, gently mix the avocado pieces into the salad. Top with additional herbs or almonds.
Notes
The avocado starts to melt pretty quickly into the salad, so be sure to add the avocado right before serving for the best presentation. It's best to eat this on the same day that you prepared it.
Photo Credit: pinchofyum