This avocado cucumber grapefruit salad is delicate, refreshing, and crunchy with smoked almonds and a honey vinaigrette. Perfect lunch!
SCALE
INGREDIENTS
salad
- 2 cucumbers, diced, seeds removed (about 2 cups)
- 3–4 grapefruit or oranges, peeled and chopped (about 2 cups)
- 2–3 avocados, diced (about 1 1/2 cups)
- 1/3 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)
- 1 1/2 tablespoon honey
- 1 1/2 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.
