Grapefruit and Avocado Salad

by Diane Lofshult on Jun 01, 2006

This refreshing grapefruit and avocado salad is great for those dog days of summer. Serve it as a side dish to your main meal or as an entrée with a loaf of crusty whole-wheat bread. Best of all, you don’t need to turn on your oven for this one!

Just follow this grapefruit and avocado salad recipe and enjoy!

Combine the first four ingredients in a food processor or blender, and process for 1 minute until the mixture is creamy and smooth.

Combine the remaining ingredients (except the greens) in a large glass, stainless steel or ceramic bowl. Toss with half of the dressing mixture to moisten.

Serve over the field greens. (This recipe will yield extra dressing, which can be refrigerated for up to 5 days.)

Serving Size: 1 cup of greens, approximately half a cup of the grapefruit mixture and 2 tbs of dressing.

Per Serving: 234 calories (59% from fat); 7 grams (g) fat; 0 milligrams (mg) cholesterol; 3 g protein; 23 g carbohydrates; 10 g sugar; 2 mg iron; 21 mg sodium; 75 mg calcium.

Source: March 2006 Health magazine.

1/3 cup orange juice

1/3 cup extra-virgin olive oil

3 tablespoons (tbs) lime juice

2 tbs honey

1 medium halved avocado, peeled,

seeded and cut into 1/2-inch chunks

1 peeled pink grapefruit, cut into


1 peeled naval orange, cut into


1/2 red pepper, chopped

4 minced green onions

4 cups field greens

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© 2006 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at