Ensalada de Toronja (Grapefruit Salad)

Serves     6 - 8


1 medium head any lettuce, or one small red and one small green, washed and torn into pieces
1 large or 2 smaller red grapefruits, peeled, separated into segments, white membranes removed
1 – 2 ripe but still slightly firm avocadoes, peeled and chopped into small pieces and tossed with just a bit of lime juice to prevent browning
4 scallions, thinly sliced
Salt to taste about 1/8t
4T olive oil
1½T cider or rice vinegar
1/8t ground cumin (or a little more to taste)
Ground black pepper


Place the lettuce in a salad bowl. Place the next 3 ingredients (grapefruit sections through avocados) on top of the lettuce. Sprinkle with salt. In a separate small bowl, whisk together the oil, vinegar and cumin. Drizzle the dressing over the salad and toss gently. Grind pepper over salad and toss again to distribute. Serve immediately.
NOTE: Alternately, the lettuce could be divided between 6 – 8 plates, with the grapefruit and avocado pieces placed on top, and the scallions and pepper scattered over it. This could be kept refrigerated for a few hours and then dressed just before serving.


Notes and Instructions

Adapted from http://www.mexconnect.com/arGcles/2263‐grapefruit‐salad‐ensalada‐detoronja

Light and refreshing, and very pretty with the pink grapefruit pieces. In our home, we generally do not care for salads with citrus in them, but loved this. Feel free to play around with the quantities of grapefruit or
avocado to your taste. Another variation could be to omit the grapefruit and add a couple of chopped tomatoes instead – sort of like a guacamole salad.