Pink grapefruit and avocado salad
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Serves:     people
Notes from Anna

A refreshing, bright and very healthy starter.  This salad brims with antioxidants, vitamins and fibre and it is a good source of healthy fats from the avocado and walnut oil.

Walnut oil is fantastic to use in dressings but it  only lasts for about 3 months once opened so buy it in small bottles and store in a cool, dry place, or even in the fridge!  Use extra virgin olive oil if you don't have any walnut oil.



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  1. Rinse the spinach and set aside. Lightly crush the peppercorns.
  2. Peel the grapefruit, remove the pith and break into segments. Make sure you do this operation over a bowl to catch the grapefruit juice.
  3. Halve, peel and stone the avocado and cut, lengthways, into thin slices. Drizzle the avocado slices with the grapefruit juice to prevent them turning brown .
  4. Divide the spinach between two plates. Add the avocado slices and grapefruit segments.
  5. Mix the walnut oil with the cider vinegar, a little sea salt and the crushed peppercorns and drizzle over the salad. Serve immediately.

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