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Avocado & Grapefruit Salad Recipe

From Bon Appetit - July, 20009

My Mom has been making a version of this recipe for the past few weeks; ever since our friend, Peter, sent us some Reed Avocados picked fresh from his farm in California. You can also substitute yuzu Juice for the lemon juice. Gives it a little different twist. I have also used minced garlic scapes instead of shallots, when they are in season.


 2 tablespoons verjus

 2 tablespoons fresh lemon juice (or yuzu juice)

 2 tablespoons minced shallots

 1/4 cup walnut oil

 1/4 cup Your favorite Extra Virgin olive oil
sea salt to taste, and freshly ground Tellicherry pepper

8 large butter lettuce leaves

 1 large reed avocado or 3 ripe Hass avocados - halved, pitted, peeled, thinly sliced, and rinsed under cold water

3 large pink grapefruits - peel and pith cut away, segments cut from between the membranes


 1. Whisk first 3 ingredients in a small bowl to blend. Gradually whisk in both oils. (If using walnut oil from the refrigerator, make sure to let the oil or dressing come to room temperature before using it.) Season dressing to taste with sea salt and freshly ground pepper.

2. Arrange lettuce on platter. Top with avocado and grapefruit slices, then dress.

serves 8

Read our blog post about Reed Avocados here!!!