This dish is a great side salad for a warm California summer night. The grapefruit is light and refreshing, and the arugula adds a nice peppery kick. Last night, I made this salad as a starter before serving a jalapeño lime chicken soup. There is a lot of room to get creative with this salad based on what is in season, or fresh at the Farmer’s market.
For this salad, I made a lemon dressing using a very strong olive oil. I love to get fancy olive oils from our local store, Amphora Nueva in Berkeley. Since I was serving guests who don’t like wimpy foods, I went for the Organic Peruvian Picual. It is a very earthy, early-harvest oil that is perfect with arugula. The avocado on top of this salad compliments the strong flavors of the arugula, grapefruit, red onion and olive oil.
There is a lot of room to mix up the dressing on this salad. You could add in a dijon mustard to thicken it up. You could swap out the apple cider vinegar for a red wine vinegar if you prefer that flavor. You could go lighter on the lemon juice and add more honey if you prefer a sweeter dressing. It’s easy to customize this salad, which is what makes it so fun to make on a whim.
We paired this with a crisp Sauvignon Blanc. It is a delightful appetizer while sitting outside, sipping wine, and watching the sunset.
- 2 cups of grapefruit (peeled, cut)
- ¼ of a large red onion, thinly sliced
- 4 cups of arugula/spinach
- 1 large avocado
- 1 lemon, juiced
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- ¼ cup olive oil
- 1 tsp salt
- pepper to taste
- To make the dressing, combine lemon juice, olive oil, honey, apple cider vinegar, and salt. Set aside.
- In a large wooden bowl, combine and toss grapefruit, arugula and red onion.
- Pour in the dressing, and thoroughly coat all ingredients.
- Slice the avocado and put on top of the salad.
- Sprinkle with fresh pepper and serve.