Avocado, Grapefruit and Orange Salad

This fresh fruit salad makes a tasty side dish. Avocado, grapefruit and orange add zing to this zesty salad that can be made ready in 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 12
 

Ingredients

DRESSING

1/4
cup frozen orange juice concentrate, thawed
1/4
cup water
2
tablespoons Dijon mustard
1
teaspoon grated orange peel
1/8
teaspoon salt
Dash coarse ground black pepper
1
tablespoon olive oil

SALAD

2
large grapefruit
4
large oranges
1
small avocado
4
cups shredded lettuce
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine all dressing ingredients except oil; beat with wire whisk until blended. Add oil; beat until well blended. Set aside.
  • 2 To section grapefruit and oranges, cut or peel each fruit down to the flesh, leaving no white pith. Between walls of membrane, cut segments straight down with sharp knife. Gently remove segments. Peel, halve and pit avocado; cut into slices about same size as grapefruit and orange sections.
  • 3 To assemble salad, place shredded lettuce on large platter. Arrange grapefruit and orange segments over top. Toss avocado slices in dressing to prevent darkening. Place avocado on top of fruit. Spoon dressing over salad. Sprinkle with parsley.
  • 1 In medium bowl, combine all dressing ingredients except oil; beat with wire whisk until blended. Add oil; beat until well blended. Set aside.
  • 2 To section grapefruit and oranges, cut or peel each fruit down to the flesh, leaving no white pith. Between walls of membrane, cut segments straight down with sharp knife. Gently remove segments. Peel, halve and pit avocado; cut into slices about same size as grapefruit and orange sections.
  • 3 To assemble salad, place shredded lettuce on large platter. Arrange grapefruit and orange segments over top. Toss avocado slices in dressing to prevent darkening. Place avocado on top of fruit. Spoon dressing over salad. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Two varieties of avocados are most commonly available in the United States. The Hass avocado, grown mostly in California and available year-round, is oval shaped with pebbly textured green skin that turns black upon ripening. The Fuerte avocado is pear shaped, larger and has thin, smooth skin that remains green as it ripens. It's in season late fall to spring and is grown primarily in Florida. Look for unblemished avocados that are heavy for their size. Judge ripeness by pressing the avocado between your palms; it will yield to gentle pressure if it's ripe. If it's not ripe, let it stand at room temperature for a few days. Or speed the process up by placing the avocado in a paper bag and letting it stand on the counter; check it daily for ripeness. Refrigerate ripe avocados if you won't use them right away.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
100
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
90mg
90%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
90%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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