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Refreshing Grapefruit Salad w/ Avocado, Hazelnuts, & Honey Mint Dressing

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An easy, healthy refreshing grapefruit salad topped with avocado, hazelnuts, and honey mint dressing. Enjoy as a side salad (makes 4 servings) or light, yet satisfying entree. Recipe is gluten free, vegetarian, dairy free, Mediterranean and MIND diet friendly. See notes for easy low FODMAP and vegan options!

4 white plates on a grey backdrop with grapefruit salad.
THIS REFRESHING GRAPEFRUIT SALAD IS NOURISHING, DELICIOUS, & SO EASY TO MAKE!

Get your digestive juices flowing with this refreshing grapefruit salad!

Did you know bitter foods, like grapefruit, arugula, and radicchio are helpful for digestion? Not only is this grapefruit salad ridiculously pretty (am i right?!), by kicking off your meal with it, you’re stimulating enzymes to help make the rest of your meal easier to digest. Win, win!

(Learn more here: 8 Tips to Improve Digestion Naturally)

It’s super nourishing too! Here are the ingredients:

  • Arugula. One of my fave leafy greens to support brain and overall health. (Learn more about nutrition and brain health here: MIND Diet Meal Plan)
  • Radicchio. A super nourishing way to add a pop of color to your salads.
  • Grapefruit. Highly underrated IMO. Refreshing, packed with vitamins C and A.
  • Avocado. Everything tastes better with avocado. Right?!!!
  • Hazelnuts. Not just for Nutella-ha! Rich in heart healthy monounsaturated fats. Excellent source of vitamin E. Yummy!
  • Mint. Adds so much flavor to this grapefruit salad. Peppermint may help ease digestive discomfort. Easy to grow too!
  • Honey Mint Dressing. (olive oil, white balsamic vinegar, honey, mint, grapefruit juice, S&P). Swoon!

Be sure to see recipe notes for easy ingredient swaps and vegan & low FODMAP option!

Grapefruit salad on a white plate topped with avocado and hazelnuts.
SERVE THIS GRAPEFRUIT SALAD AS A LIGHT YET SATISFYING ENTREE OR A SIDE DISH

Step-by-Step Guide to Making Your Own Grapefruit Salad

STEP 1: PREP THE SALAD

Chop radicchio and combine with the arugula (I used pre-washed baby arugula) in a bowl. Section the grapefruit by removing skin, cutting into slices, then into wedges. (Reserve any grapefruit juice from your cutting board for the dressing.)

Add half the grapefruit sections to the radicchio arugula mixture and toss to combine.

Arugula, radicchio, and grapefruit in a bowl.
COMBINE ARUGULA, RADICCHIO, & HALF OF THE GRAPEFRUIT SEGMENTS TO A BOWL.
Side by side images showing how to cut a whole grapefruit into segments.
PEEL GRAPEFRUIT, SLICE, & CUT INTO WEDGES WITH A SERRATED KNIFE

STEP 2: MAKE THE DRESSING FOR THE GRAPEFRUIT SALAD

Add olive oil, vinegar, mint, honey, and grapefruit juice to a blender. Blend on high until ingredients are well combined. Pour into a small bowl or jar and season to taste with salt and pepper.

Pour ~ 2/3 of the dressing on the arugula/radicchio/grapefruit mixture and toss well to combine.

Ingredients to make honey mint dressing.
INGREDIENTS TO MAKE HONEY MINT DRESSING: OLIVE OIL, WHITE BALSAMIC VINEGAR, FRESH MINT, HONEY, SALT & PEPPER

STEP 3: ASSEMBLE THE SALAD

Divide arugula/radicchio/grapefruit mixture between 4 plates (or 2 if serving as a main entree). Toast the hazelnuts. Slice the avocado. Place hazelnuts, avocado, and remaining grapefruit sections on top of salad. Tear up mint and place on top. Drizzle lightly with additional dressing. Enjoy!

Photo collage with 3 photos showing how to assemble a salad with avocado, mint, hazelnuts, and honey mint dressing.
ASSEMBLE YOUR GRAPEFRUIT SALAD. PLACE AURUGLA, RADICCHIO, & GREENS ON 4 PLATES. TOP WITH AVOCADO SLICES, HAZELNUTS, GRAPEFRUIT, AND HONEY MINT DRESSING.
Single white plate with grapefruit salad topped with avocado and hazelnuts.

Refreshing Grapefruit Salad with Avocado, Hazelnuts & Honey Mint Dressing

A healthy, easy, and refreshing grapefruit salad topped with avocado, hazelnuts, and honey mint dressing. Enjoy as a side salad (makes 4 servings) or light, yet satisfying entree.
5 from 1 vote
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

Honey Mint Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons white balsamic vinegar
  • 1/2 cup fresh mint, lightly packed; +
  • 2 teaspoons honey, use maple syrup for a vegan option
  • grapefruit juice, reserved from cutting up grapefruit
  • salt and pepper, to taste

Grapefruit Salad

  • 4 cups baby arugula
  • 2 cups radicchio, chopped
  • 1 large grapefruit, cut into sections; reserve juice for dressing
  • 1 large avocado, cut into 12 slices
  • 1/2 cup hazelnuts, toasted & chopped
  • 1/2 cup fresh mint, lightly torn

Instructions

Prep the Salad

  • Remove skin from grapefruit, slice into circles, then cut into triangular segments. Reserve any juice when cutting up the grapefruit for the dressing.
  • Add arugula, chopped radicchio, and 1/2 of the sectioned grapefruit to a salad bowl.

Make the Dressing

  • Add olive oil, vinegar, mint, honey, and grapefruit juice to a blender. Blend on high until ingredients are well combined. Pour into a small bowl or jar and season to taste with salt and pepper.

Assemble the Salad

  • Divide arugula, radicchio, and grapefruit salad mix between 4 plates.
  • Toast hazelnuts in a skillet over medium heat, stirring constantly for ~ 2 minutes. Remove from pan and sprinkle on top of salads.
  • Slice avocado into ~ 12 slices and divide amongst salads.
  • Place remaining grapefruit sections on salads, along with lightly torn mint. Serve.

Notes

Low FODMAP Option
  • Swap grapefruit with oranges (cara cara oranges are delicious and add a hint of tart grapefruit flavor)
  • Use 1/2 avocado for 4 servings (1/8 per each serving)
  • Swap honey for maple syrup.
Ingredient Swaps
  • Swap arugula with any variety of leafy greens.
  • Red cabbage is a nourishing stand in for the radicchio.
  • No grapefruit? Try blood oranges or cara cara oranges instead.
  • Swap the honey with maple syrup for a vegan version.
  • Use any favorite variety of nuts in place of the hazelnuts.
Make it an Entree
  • Makes 2 entree size servings, or double the recipe for 4 entree size servings.
 

Nutrition

Serving: 1salad | Calories: 337kcal | Carbohydrates: 23g | Protein: 5g | Fat: 27g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 675mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1989IU | Vitamin C: 42mg | Calcium: 107mg | Iron: 2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Appetizer, Salad
Cuisine American, Dairy Free, Gluten Free, Low FODMAP Option, Mediterranean, MIND Diet, Vegan Option, Vegetarian
Keyword winter salad
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