Grapefruit and Avocado Salad with Cilantro and Peanuts

5 from 1 vote

Grapefruit and Avocado Salad with Cilantro and Peanuts

Bright, tart, and sweet citrus meets unctuous avocado for a refreshing salad. A few chopped peanuts add crunch and cilantro lends herbal notes while a tangy vinaigrette rounds the flavors out nicely. Add a few chili pepper flakes for a bit of heat, if desired.

Course Salad, Side Dish

Cuisine Latin American, Mexican

Keyword avocado, dairy-free, easy, egg-free, fast, grapefruit, Latin American, mexican, nightshade-free, no-cook, salad, side

Prep Time 20

Total Time 20

Servings

Calories 128kcal

Author Jenny Ross

Ingredients

2 red grapefruit peel and pith cut away from the fruit, segments sliced away from membranes (supremes), reserve any juice from the supreme making process
2 avocados halved, pitted, and sliced 1/4 inch thick
2 tablespoons peanuts toasted or pepitas, chopped coarse
2 tablespoons avocado or extra-virgin olive oil
1/2 tablespoon shallot minced
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon monk fruit powdered
1/4 teaspoon coriander ground
1/4 teaspoon salt more as needed
1/4 cup fresh cilantro leaves roughly chopped
chili pepper flakes optional, omit for nightshade-free

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Instructions

Alternate slices of avocado and grapefruit on a platter. Sprinkle herbs and peanuts over top.
Combine oil, shallot, vinegar, mustard, monk fruit, coriander, and salt in a small bowl and whisk to combine evenly. Pour over salad and sprinkle with cilantro before serving immediately.

Notes

Protein:Energy Ratio: 0.13

Nutrition