California Pink Grapefruit Salad

by Mary Papoulias-Platis

Post image for California Pink Grapefruit Salad
I was craving a clean fresh salad this week, and I had to use up all these beautiful pink grapefruit I was given by my sister-in law Vicky. They were picked from her backyard tree, and they smelled divine sitting on my kitchen counter. We squeezed many of them for fresh morning juice, but still had several leftover.
Pink Grapefruit
Here in California, citrus is in abundance, so it’s not so difficult to get fresh produce here. I looked up what was is in season and headed to Jimbo’s to see what to add to my salad. I try to cook along with the seasons, but in order to do that I have to stay within shopping boundaries. What I mean by that, try and shop ahead at your farmer’s markets, or at a small market that emphasizes local produce from your nearby farms.
What's in Season
The average person is overwhelmed by the choices in the larger supermarkets. I sat down to talk to my daughter’s friends ranging in age from 26-35 while they were out visiting and I was alarmed by their response to some of my questions. The one that stands out the most is that they find the large stores are to difficult to shop in. My answer was simple, find a small market and start there. “Shop Small, Shop Local.”
 California Pink Grapefruit
Can you believe these California beauties!
 grapefruit 1
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.
Toasted Almonds and Coconut
A little toss in a frying pan or oven for a few moments and you have toasty results. It brings out the flavors in the nuts and coconut so please don’t skip this.
Stay tuned for my Grapefruit Olive Oil Cake coming soon!

© 2016, Mary Papoulias-Platis. All rights reserved.

{ 2 comments… read them below or add one }

1 Cathy | She Paused 4 Thought

Great advice, “Shop Small, Shop Local.”
The salad looks so refreshing. I know what I need to pick up at the farmer’s market this weekend.

2 Mary Papoulias-Platis

It’s so easy to shop locally, it’s breaking habits and forming new ones. We all can do this!

Leave a Comment