Avocado and Grapefruit Salad

Preparation info

  • servings


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large ripe avocado
  • 1 large grapefruit
  • Boston, romaine or Bibb lettuce leaves
  • 1 tablespoon lemon juice
  • ½ teaspoon dry mustard
  • ¼ cup olive oil
  • 1 shallot, finely chopped, or 1 tablespoon finely chopped chives
  • ½ teaspoon finely minced garlic
  • Salt and freshly ground black pepper


    1. Peel and pit the avocado and cut it into strips. Peel the grapefruit and cut it into sections; remove any pits.

    2. Line four salad plates with a single layer of Boston, romaine or Bibb lettuce leaves. Arrange alternate strips of avocado and grapefruit sections symmetrically over the lettuce. Chill.

    3. Combine the lemon juice and mustard and let stand for ten minutes. Combine with the oil, shallot and garlic and blend well, beating with a small fork. Adjust the seasonings to taste.

    4. When ready to serve, spoon the sauce over the avocado and grapefruit. This is an excellent salad to serve with highly spiced dishes such as chile con carne or curries.

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