Grapefruit and avocado salad is an appetizer dish featuring the two fruits. It is usually served with a slightly tangy dressing that balances the flavors of both. This salad is also often placed on a bed of greens, though, in some cases, it may simply consist of slices of grapefruit and avocado arranged simply on a platter.
Ripe but not overly soft fruit should be used in a grapefruit and avocado salad. The avocado should be slightly firm so that a cook can slice it easily. A very soft avocado will be too mushy and will not hold its shape in the salad. To make the salad look pretty, fruits without visible bruises should be selected. Avocados used in the salad should be peeled and the pit should be removed.
Generally, the grapefruit in a grapefruit and avocado salad is peeled and cut into sections. The white pith, which is just beneath the peel, is also removed, as it has a bitter flavor. The flesh of the grapefruit is cut away from the outer membrane as well, leaving only the juicy, pulpy sections. Pink or ruby red grapefruit is frequently used in this dish, as it adds a bit of color.
Presentation of a grapefruit and avocado salad varies from cook to cook. Some prefer to toss the fruits with chopped Romaine or butter lettuce. Other chefs like the slightly bitter flavor that arugula can add, which contrasts with the sweetness of the avocado and the tart taste of the grapefruit. Smaller greens, such as watercress or chervil, can be used instead of a crunchy lettuce. Another option is to arrange the slices of avocado and grapefruit segments on a large platter, without any greens, or to sprinkle the fruits with walnuts or crumbled feta cheese.
A cook has several options for dressing a grapefruit and avocado salad. Juice from the grapefruit can be mixed with olive oil and seasonings, such as salt and pepper, to make a simple dressing. To add acidity to the grapefruit dressing, some people add a splash of either champagne or white wine vinegar. Other options to enhance a dressing's flavor are fresh lemon or lime juice, mustard, or apple cider vinegar.
Since avocados turn brown after they are cut and peeled, the salad should be served right away. Serving immediately also prevents the dressing from making the dish soggy. If necessary, a cook can make the dressing a few days before and store it in the refrigerator until service.
