Avacado salad


For salad:

  • 1-2 heads Bibb lettuce, torn into bite sized pieces
  • 1 bunch arugula, torn into bite sized pieces
  • 2 avocados, ripe but firm, peeled and cubed
  • 2 ruby red or pink grapefruits, peeled and segmented, reserve excess juice
  • 1/2 cup toasted pecan halves (toasted in a sauté pan)
  • 1/4 cup minced fresh parsley

For dressing:

  • 2/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • Juice from segmented grapefruit (approximately 3 tablespoons)
  • Fresh ground salt and black pepper to taste


  1. Arrange lettuce and arugula on large platter.
  2. Arrange avocado and grapefruit segments on the bed of greens.
  3. Combine ingredients for dressing, and drizzle over entire salad.
  4. Garnish with toasted pecans.
  5. Add final garnish of minced parsley.


Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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