California Pink Grapefruit Salad
This winter salad is full of taste and nutrients for the cold season. It can be served on a buffet tossed with the dressing, or as a plated salad for a special occasion.
Recipe type: Salad
Cuisine: California
Serves: 4
  • 1 head of Butter lettuce and greens of your choice - I used arugula
  • 2 sweet pink grapefruit, peeled and sectioned
  • 2 avocados, peeled and sliced
  • 2 Bosc pears, sliced
  • ½ cup sliced almonds
  • ½ cup coconut
  • ½ cup red wine vinegar, sherry vinegar or champagne
  • 1 -2 garlic cloves, crushed
  • 1 teaspoon Dijon mustard
  • salt and pepper
  • ½ cup extra virgin olive oil
  1. Wash and dry the lettuces and greens.
  2. Remove the pith of the grapefruit, and cut each segment from the fruit, catching the juice by holding your hand over a small bowl.
  3. Squeeze the remaining juice from the grapefruit into the bowl.
  1. In a small bowl add the vinegar, garlic, mustard, salt and pepper and whisk well.
  2. Slowly add the olive oil and continue to whisk until smooth. Add the remaining juice from the grapefruit.
  3. Adjust the seasonings to taste.
  4. In a small frying pan or in a baking pan add the almonds and coconut and place on medium heat or in the oven. Watch carefully until slightly golden. Remove and cool.
  5. Arrange the salad on the plates and drizzle with dressing. Add the almond mixture.
Recipe by California Greek Girl at