Avocado Cucumber Grapefruit Salad

Name: Avocado Cucumber Grapefruit Salad
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 cucumbers, seeds removed and diced (about 2 cups); 3-4 grapefruits or oranges, peeled and segmented, chopped into bite-sized pieces (about 2 cups); 3-4 tablespoons fresh chives, chopped; 2 tablespoons fresh mint, chopped; 1½ tablespoons honey; 1½ tablespoons extra virgin olive oil; 1 tablespoon vinegar (white wine, apple cider, or rice vinegar), or fresh lime or lemon juice; Grapefruit or orange zest to taste; Sea salt to taste; 2-3 avocados, diced just before serving (about 1½ cups)

Recipe GLPRccd9aa8022d1ab

Salad

45 min

325 cal

Servings: 4

No-Cook

SNAP eligible

A fresh and vibrant salad combining crisp cucumbers, citrusy grapefruit segments, creamy avocado, and aromatic herbs. The light honey-vinaigrette dressing, infused with zest and fresh chives and mint, brings all the flavors together in a refreshing side dish that works perfectly as a starter or light snack.

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Ingredients

2 cucumbers, seeds removed and diced (about 2 cups)

3-4 grapefruits or oranges, peeled and segmented, chopped into bite-sized pieces (about 2 cups)

3-4 tablespoons fresh chives, chopped

2 tablespoons fresh mint, chopped

1½ tablespoons honey

1½ tablespoons extra virgin olive oil

1 tablespoon vinegar (white wine, apple cider, or rice vinegar), or fresh lime or lemon juice

Grapefruit or orange zest to taste

Sea salt to taste

2-3 avocados, diced just before serving (about 1½ cups)

Directions

Rinse the cucumbers under cold water. Cut them in half lengthwise, scoop out and discard the seeds with a spoon, then dice the flesh into bite-sized cubes. Transfer to a large mixing bowl.
Working over the mixing bowl to catch any juices, peel and segment the grapefruits or oranges, removing any white pith and seeds. Chop the segments into bite-sized pieces and add to the bowl with the cucumbers.
Add the chopped fresh chives and mint to the salad mixture. Toss gently to combine.
In a small bowl, whisk together the honey, olive oil, and vinegar (or lime/lemon juice) until well blended. Add a light grating of citrus zest and a pinch of salt. Taste the dressing and adjust the balance of sweetness, acidity, and salt to your preference.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, carefully fold the diced avocado pieces into the salad. Top with additional fresh chives and mint if desired. Serve immediately while chilled.

Comments

Grocery List Plus Editorial Staff4.75

This salad hits the mark for Charlotte pantries: avocado, cucumber, and grapefruit are reliably available at any major chain year-round, and the herbs are standard. The stated 45 minutes is honest—mostly chopping and zesting—with no surprising techniques. At roughly $2.50 to $3.00 per serving, the cost is reasonable, driven by the avocado; buy one slightly underripe and time it right. The salad comes together as an unattended plate, which suits a weeknight, though it should be dressed and eaten the same evening—the avocado will oxidize and the grapefruit will weep overnight, so leftovers are not a strength.