When it comes to salads, less is more. To be great, all a salad needs is a freshly-made dressing that coats the greens and a few well-chosen, complementary ingredients.
The simple and short list of complementary ingredients in this salad are pink/red grapefruit, onions and avocado. That’s it!
I particularly like serving this salad in winter, when grapefruit is in season, and it’s sweet tanginess adds a fresh and inviting dimension to what can become a mundane and boring dish.
Grapefruit Avocado Salad
(Gluten-free; Dairy-free; 100% Plant-based/Vegan)
Dressing Ingredients:
1 ½ Tbsp balsamic glaze (balsamic vinegar works, too)
2 tsp Dijon mustard
1 tsp honey
1 clove garlic, smashed and minced
¼ cup extra virgin olive oil
Salt and pepper, to taste
Salad Ingredients:
5oz. arugula
1 grapefruit, supremed or sliced
1 avocado, halved, pitted and sliced
1 medium red onion, sliced into half moons
Directions:
To make the dressing, add the balsamic glaze, mustard, honey and garlic to a small bowl and whisk until combined. Gradually whisk in the olive oil. Season with salt and pepper.
Add a small amount of the dressing to the bottom of a large bowl. You will not use most of it, as a little goes a long way (save it for other salads and dishes). Add the arugula to the bowl and, using your hands, massage the dressing into the leaves so they are fully coated but not dripping.
Artfully arrange the grapefruit, avocado and onion slices over the dressed arugula.
If you want to make this an entree salad, a nice piece of cooked salmon or grilled shrimp would pair nicely.