This sweet and zesty grapefruit avocado salad comes with chickpeas and a refreshing lime dressing and makes a delicious light meal, perfect to enjoy on a hot day. Ready in minutes!
Grapefruit avocado salad ingredients
This avocado grapefruit salad is quick and simple to make and very nutritious. I used pink grapefruit which is sweet and juicy, perfect to pair with creamy avocado. This salad contains a good portion of plant protein so can be enjoyed as a light meal. I used chickpeas for their delicious nutty flavour and crunchy texture but edamame, flageolet or other bean varieties would work well too.
The dressing couldn't be simpler. It contains vegetable oil (use mild tasting olive oil if you prefer), lime juice as well as zest (for a more intense citrusy flavour) and a little maple syrup. I used 1 jalapeno pepper and freshly chopped cilantro for garnish.
How to prepare the grapefruit
It is a good idea to remove the outer peel as well as the thin white membrane around the segments of the grapefruit as it is bitter. To peel the grapefruit thinly cut both ends off and stand the grapefruit on one end on top of a cutting board. Slice the skin off downwards all round the fruit. Separate the segments and gently remove the membrane encasing each segment. This is pretty easy to do as grapefruit is firm and keeps its shape quite well.
Top tip
To save time you can peel the grapefruit ahead. You can keep the peeled grapefruit in an airtight container in the fridge for up to 3 hours.
Assembling the salad
1. Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.
2. To assemble the salad place the grapefruit segments, avocado (cubed or cut into thin slices) and chickpeas on top of a large plate or in a large shallow bowl. Garnish with the chopped jalapeno, cilantro, season to taste and drizzle over the dressing. Enjoy!
Serving suggestions
You can serve this avocado grapefruit salad on its own or alongside other dishes, including dish or chicken. Add a drizzle of blueberry vinaigrette for a summery touch. Add a couple of spoonfuls of cooked quinoa or couscous, throw in a few cooked prawns (for a non-vegetarian option) and serve as a salad meal.
Top tips and FAQs
- Use ripe but firm avocado (if it's too soft/overripe it won't cut well).
- Make ahead: Make the dressing ahead and refrigerate for up to 3 days. Pour over the salad just before serving. You can also peel the grapefruit ahead and keep refrigerated in an airtight container for up to 3 hours.
- I recommend using pink himalayan salt in this recipe as it has a sweetness about it that works really well with the other ingredients in this salad.
- Best served immediately.
- Not suitable for freezing.
Substitutions
- You could use pomelo instead of the red grapefruit. Pomelo is similar to grapefruit but is sweeter and firmer.
- Use beans instead of chickpeas if you like - good alternatives include edamame, broad beans or flageolet beans.
- You could also use honey or agave syrup instead of the maple syrup in the dressing.
- Cilantro/fresh coriander can be substituted with thai basil, tarragon or fresh chives.
Related recipes
- Strawberry and Spinach Salad with Mozzarella
- Cantaloupe Salad with Avocado & Blueberries
- Blueberry Salad with Spiralized Zucchini & Feta
Keep in touch!
If you make this avocado salad with grapefruit I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Recipe
Grapefruit Avocado Chickpea Salad
Ingredients
- 1 red grapefruit peeled (see Instructions)
- 1½ avocado ripe but firm, peeled, seed removed, sliced or cubed
- 7.05 ounces (200 g) canned chickpeas drained
- 1 jalapeno pepper with or without seeds
- 2 tablespoons cilantro/fresh coriander finely chopped
- Salt and pepper to taste I recommend using Himalayan salt if possible
For the dressing
- 1½ teaspoons maple syrup
- 2-3 tablespoons lime juice plus zest of 1 lime
- 2 tablespoons olive or vegetable oil
Instructions
- To peel the grapefruit thinly cut both ends off and stand the grapefruit on one end on top of a cutting board. Slice the skin off downwards all round the fruit. Separate the segments and gently remove the membrane encasing each segment.
- Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.
- To assemble the salad place the grapefruit segments, avocado (cubed or cut into thin slices) and chickpeas on top of a large plate or in a large shallow bowl. Garnish with the chopped jalapeno, cilantro, season to taste and drizzle over the dressing.
Notes
- Make ahead: Make the dressing ahead and refrigerate for up to 3 days. Pour over the salad just before serving. You can also peel the grapefruit ahead and keep refrigerated in an airtight container for a few hours.
- Substitutions: You could use pomelo instead of the red grapefruit. Pomelo is similar to grapefruit but is sweeter and firmer. Use beans instead of chickpeas if you like - good alternatives include edamame or flageolet beans. You could also use honey or agave syrup instead of the maple syrup in the dressing.
- Serving suggestions: Add a drizzle of blueberry vinaigrette for a summery touch. Add a couple of spoonfuls of cooked quinoa or couscous and serve as a salad meal. This salad is delicious served alongside fish or chicken.
- I recommend using pink himalayan salt in this recipe as it has a sweetness about it that works really well with the other ingredients in this salad.
- Best served immediately.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Helen at the Lazy Gastronome says
This sounds like a refreshing summer dish! Thanks for sharing at the What's for Dinner party.
Monika says
Thank you Helen, it's a pleasure!
healthyindiankitchen says
Avocados in salads are a blessing... and this one with chickpeas and grapefruit sounds interesting...I will try this for sure!
[email protected] says
Thanks! I'd love to know what you think if you do make it:)
Honest Mum says
A bowl of sunshine-wow!
[email protected] says
Thanks Vicki!
Joanna @mumbalance says
I love original salads and this one sounds delicious! I like all the ingredients separately and I can see how they could work together.
This is going onto my Pinterest board to try it out 🙂
#brilliantblogposts
[email protected] says
Thank you Joanna! I made this salad for the first time today so didn't know how it would turn out. I was surprised at how lovely it was! I've still got the ingredients so might make it tomorrow again:)
Back With A Bump says
This looks yummy and such bright and summery colours! #brillblogposts
[email protected] says
Thank you so much!