This pink grapefruit salad with avocado and halloumi is a vibrant mix of fresh flavours and textures. Made with arugula (or rocket for those in OZ), red onion and maple Dijon vinaigrette, this grapefruit avocado salad is as pretty as it is delicious. If you’re looking for grapefruit salad recipes, make sure to give this one a go!
In This Post:
- ℹ️ Recipe Overview
- 🛒 Ingredients
- 📷 How To Make
- 📹 Watch The Video
- 👩🍳 Make-Ahead Tips
- 🥗 Serving Suggestions
- 📝 Go To Full Recipe
My Grapefruit Salad
This grapefruit salad recipe is bursting with flavours and textures. It’s refreshing yet filling and packed with good-for-you ingredients.
The sweetness and tang of pink grapefruit, coupled with the creamy avocado and the unique, salty chewiness of grilled halloumi, create a lovely juxtaposition of flavours and textures. The sharp bite of red onion and peppery arugula add just the right amount of kick.
I love this salad because it’s simple yet sophisticated, using ingredients that are easy to find and work magically together. It’s perfect for a light lunch, a fancy brunch, or as a side dish that will impress at any gathering.
What You’ll Need
- Arugula (Rocket): A peppery base that balances the sweetness of the fruit.
- Pink Grapefruit: Offers a sweet-tart flavour; you can substitute with regular grapefruit or even orange for a different twist.
- Avocado: Adds a creamy texture and healthy fats.
- Red Onion: For a sharp, pungent contrast.
- Halloumi: This unique cheese grills beautifully, adding a salty, gooey element. Can’t find halloumi? Try paneer or thick slices of mozzarella as alternatives.
- Dressing Ingredients: A simple yet flavourful combination of red wine vinegar, maple syrup, and Dijon mustard.
How To Make Grapefruit Salad
Find the full recipe card with ingredients, instructions, and nutritional info below. Here are some steps to guide you along.
How To Cut Grapefruit For Salad
Cutting grapefruit for a salad requires a bit of technique, but it’s easy once you get the hang of it. Start by slicing off the top and bottom of the grapefruit to create flat surfaces. Stand it on one end and carefully slice away the peel and the white pith, following the curve of the fruit.
Once you’ve removed the peel, hold the grapefruit in one hand and use a sharp knife to cut between the membranes and the fruit segments. Gently slice out each segment, leaving the membrane behind.
This method, known as ‘supreming,’ gives you beautiful, clean segments that are perfect for adding a juicy, tart burst to your salad. Remember, take your time to avoid any bitter pith and get those lovely segments that will elevate your salad to the next level!
Prepare other ingredients: Cut the grapefruit as described above. Wash and dry the arugula (rocket) leaves and set aside. Thinly slice the red onions. Peel and slice the avocado. Slice halloumi in 0.5-1cm slices and pat dry with a kitchen roll/towel.
Make The Dressing: Whisk together vinegar, maple syrup, olive oil, mustard, salt, and pepper. I do this directly in the large salad bowl but if making ahead of time, do this in a jar and store until needed.
Grill the halloumi: In a hot, oiled pan, fry halloumi slices until golden. Remember, the first side takes a bit longer, about 2 minutes.
Assemble: Add the arugula, onions and half of the grapefruit segments to the bowl with the dressing and toss through. Then add the avocado slices, grilled halloumi (I cut whole pieces in halves) and remaining grapefruit and gently fold through. Or you can transfer and layer ingredients on a large serving platter.
Watch The Video
- Salad Base: Prepare the arugula, onion, and grapefruit a day ahead and store them separately in the fridge.
- Dressing: Can be made 2-3 days ahead and refrigerated.
- Halloumi: Best grilled fresh, but you can grill it a few hours ahead and add it at room temperature.
What To Serve With Grapefruit Salad
This salad is versatile! Enjoy it as a standalone meal, pair it with grilled chicken for added protein, or serve it alongside a cozy pasta dish. It also makes an elegant appetizer for dinner parties.
Enjoy this blend of flavours and textures in a salad that’s as nourishing as it is delicious! Irena xo
More Salad Recipes For You
Grapefruit Salad With Avocado & Halloumi
- 150 g arugula rocket (5.3oz)
- 2 grapefruits pink, segmented
- 1 avocado medium sliced
- 1/2 red onion thinly sliced
- 250 g halloumi sliced and patted dry, (8.8oz)
- 1 tbsp olive oil for grilling
For the Dressing
- 1 tbsp red wine vinegar white wine vinegar is also good
- 1 tbsp maple syrup
- 2 tbsp olive Oil
- 1 tsp Dijon mustard
- 1/3 tsp salt
- 1/3 tsp pepper
- Wash and dry the arugula/rocket with a salad spinner and absorb extra liquid with a kitchen towel. Set aside.
- Peel the grapefruit and cut it into segments (between the white membranes) and remove any pips, set aside.
- Slice the onion thinly and set aside. Slice the halloumi into 0.5-1cm thick slices, pat dry with some paper towels and set aside. Peel and slice the avocado.
Grill the halloumi
- Heat a large frying pan over high heat (7-8 on induction) and add a little olive oil. Pat dry halloumi with a towel or paper roll and add each slice to the pan, cook for 2 minutes on each side until golden brown crust forms. The first side takes longer to cook as some of the moisture needs to evaporate and the cheese needs to heat up and start melting; the second side only needs half the time.
Mix the dressing
- In a large mixing bowl, combine the dressing ingredients and whisk until smooth. I do this in the bowl I mix the salad in.
- Add the rocket, onions and half of the pink grapefruit segments into the bowl and toss through with the dressing.
- If serving on a different platter, transfer half of the tossed salad and top with avocado slices, some halloumi and more pink grapefruit. Then transfer the remaining salad (kind of like layering) and top with all remaining avocado, pink grapefruit and halloumi. Drizzle very lightly with olive oil and serve. Otherwise, gently fold all ingredients into the pre-mixed arugula.