Avocado and Grapefruit Salad with Smoked Salmon


Preparation info

  • Serves


    • Difficulty


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

Any type of grapefruit may be used in this salad, but the pink variety lends color. Serve as an appetizer or light main course.


  • 2 pink grapefruit
  • 3 oz/90 g arugula or other bitter salad greens
  • ½ cup/125 ml vinaigrette dressing made with lime juice instead of vinegar or lemon juice
  • 4 oz/125 g smoked salmon, thinly sliced
  • 2 avocados, peeled and sliced lengthwise


    1. Pare the zest from one of the grapefruit and cut it in julienne strips. Blanch the strips of zest in boiling water for 2 minutes and then drain. Cut segments from both of the grapefruit. Wash and dry the salad greens and cut them in a chiffonade. Make the dressing.
    2. Spread the greens on four plates. Cut the salmon slices into strips and arrange on the greens, overlapping them with the avocado and grapefruit. Spoon over the dressing, sprinkle with grapefruit julienne and serve.