Refreshing Grapefruit Salad with Avocado, Hazelnuts & Honey Mint Dressing

Single white plate with grapefruit salad topped with avocado and hazelnuts.

5 from 4 votes

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.

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: American, Dairy Free, Gluten Free, Low FODMAP Option, Mediterranean, MIND Diet, Vegan Option, Vegetarian

Keyword: winter salad

Servings: servings

Calories: 337kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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.

Video

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