Food and Recipes Recipes Citrus-Avocado Salad with Grapefruit Vinaigrette Be the first to rate & review! A fresh salad for sunny days. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. Southern Living's editorial guidelines Published on April 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Ali Ramee; Prop Styling: Christine Keely Active Time: 20 mins Total Time: 20 mins Servings: 4 Jump to recipe When you think of a Southern picnic, you probably imagine heaping dishes of potato salad, macaroni salad, egg salad, or all of the above. But one of our favorite, oft-overlooked salads is a healthy and light twist on fruit salad. This Citrus-Avocado Salad with Grapefruit Vinaigrette is the Southern favorite we'll have on repeat this summer. This ethereal combination seems to be the salad we make the most and include in our cookbooks least. But the great Georgia newspaper columnist and cookbook author Mrs. S.R. Dull knew that the ladies who lunch wanted a light, refreshing salad at their bridge-club gatherings, so she included an "avocado-and-grapefruit" version in her 1928 book, Southern Cooking. This salad almost always includes a light vinaigrette; ours is made with grapefruit juice and a hint of mustard. You can mix up the citrus to make an extra-pretty plate (think navel oranges or blood oranges) or stick to just grapefruit. Pistachios add extra color and texture to the salad, but feel free to leave them out to keep it nut-free. Ingredients ½ cup canola oil 1 teaspoon Dijon mustard ½ teaspoon ground coriander ¼ teaspoon kosher salt ¼ teaspoon black pepper ½ cup plus 1 Tbsp. fresh grapefruit juice (from 1 large grapefruit), divided 3 medium avocados, each cut into 8 wedges 2 medium grapefruits (white, pink, or Ruby Red), peeled, pith removed, and cut crosswise into ¼-inch-thick slices 1 medium-size orange (navel or Cara Cara), peeled, pith removed, and cut crosswise into ¼-inch-thick slices 2 medium blood oranges, peeled, pith removed, and cut crosswise into ¼-inch thick slices ½ teaspoon flaky sea salt ¼ cup chopped lightly salted pistachios Directions Whisk together oil, mustard, coriander, salt, pepper, and ½ cup of the grapefruit juice in a medium bowl until emulsified. Gently toss avocados and remaining 1 tablespoon grapefruit juice in a separate bowl until evenly coated. Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly. Place avocado wedges on top of the citrus slices. Sprinkle with flaky sea salt, and drizzle with half of the dressing. Top with chopped pistachios. Serve with remaining dressing. Rate it Print