Avocado and Grapefruit Salad with Smoked Salmon

Preparation info
  • Serves


    • Difficulty


Appears in

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


  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, ov