When it comes to simple yet delicious meals, this Avocado Grapefruit Salad with Pistachios and Shallot Vinaigrette is a true winner. Perfect for a light lunch, a side dish, or even a refreshing starter, this salad combines the creamy texture of ripe avocados with the tangy sweetness of grapefruit, the crunch of pistachios, and a zesty shallot vinaigrette. Not only is it easy to make, but it also brings a burst of vibrant flavors and colors to your table.
Why You’ll Love This Salad
This salad is a perfect example of how a few fresh, high-quality ingredients can come together to create something truly special. It’s packed with healthy fats, antioxidants, and a delightful mix of textures and flavors that will leave you craving more. Whether you’re looking for a quick and nutritious meal or a beautiful dish to impress your guests, this salad has got you covered.
Nutritional Benefits
This Avocado Grapefruit Salad is not only delicious but also packed with nutrients. Avocados are rich in heart-healthy monounsaturated fats, fiber, and vitamins, while grapefruit is loaded with vitamin C and antioxidants. Pistachios add a satisfying crunch and are a good source of protein and healthy fats. The shallot vinaigrette ties everything together with its tangy, flavorful punch.
Variations and Tips
- Add Some Greens: Toss in a handful of baby spinach or arugula for extra volume and nutrition.
- Switch Up the Nuts: If you don’t have pistachios on hand, try using almonds or walnuts for a different twist.
- Make It a Meal: Add some grilled tofu, shrimp or chicken for a heartier salad that can serve as a complete meal.
Avocado Grapefruit Salad with Pistachios and Shallot Vinaigrette
Equipment
- 1 Cutting board
Ingredients
- 1 ripe avocado sliced
- 2 large grapefruit peeled and sliced
- 1/4 cup pistachios roughly chopped
- 1 shallot finely diced (about a heaping tablespoon)
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper
Instructions
- Arrange the avocado slices and grapefruit slices on a serving plate.
- Sprinkle the chopped pistachios over the top.
- In a small bowl, whisk together the diced shallot, olive oil, white wine vinegar, salt, and pepper until well combined.
- Drizzle the shallot vinaigrette over the salad.
- Serve immediately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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