Alice Waters’s Grapefruit and Avocado Salad

By Tara Parker-Pope

Updated February 4, 2016

Media 1 of 1
Total Time
About 15 minutes
Rating
5(277)
Comments
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This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."

Featured in: Food Festival Cuisine for Thanksgiving

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Ingredients

  • 2 medium ruby grapefruit

  • 1 teaspoon white wine vinegar

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 2 medium Hass avocados, cut in half and pits removed

  • Fresh chervil

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 275 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 9 grams fiber; 545 milligrams sodium; 3 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.

  2. Step 2

    Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.

  3. Step 3

    Peel the avocado halves and cut them into ¼-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.

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Ratings

5 out of 5
277 user ratings
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Comments

Dana

Add chopped shallots and a little bit of grapefruit zest to the oil and vinegar. According to another printing of her recipe in another publication.

lauren

does anyone else notice something that looks like shallot in the photo? seems like a tasty addition as well...

Meta

This was very nice, simple, and easy. The only thing I did differently was substitute fresh tarragon, which I had on hand, for the chervil. Came out just fine.

Adriana

I do this plus beets and goat cheese with a honey-Dijon vinaigrette. Beautiful

Lesley

Classic Alice Waters and classic flavor combos, really great.

Peggy in South Carolina

One of my favorite salads! It is simple enough for a work week lunch and has the elegance to serve as the salad course for a formal dinner party when carefully plated.

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