Grapefruit, Avocado & Pistachio Salad

1. 1
   prep · ~5 min

   Segment the grapefruit.

   1.Slice off the top and bottom of each grapefruit to expose the flesh.

   2.Stand the fruit on a cutting board and slice downward following the curve to remove all peel and white pith.

   3.Hold the peeled fruit over a bowl and cut between membranes to release clean segments.

   4.Squeeze any remaining juice from the membranes into the bowl and set the segments aside.

   TIPUse a sharp paring knife for clean cuts — a serrated knife tears the delicate segments.
2. 2
   prep · ~2 min

   Slice the avocado and shallot.

   1.Halve each avocado, remove the pit, and slice the flesh into thin wedges.

   2.Peel the shallot and slice crosswise into thin rings.

   TIPGently fan out the avocado slices after cutting for a more elegant presentation.
3. 3
   mix · ~1 min

   Make the lemon-honey dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.

   2.Whisk until the honey dissolves and the dressing emulsifies slightly.
4. 4
   assemble · ~2 min

   Assemble the salad.

   1.Scatter arugula across a large platter or divide among four plates.

   2.Arrange grapefruit segments and avocado slices over the greens.

   3.Tuck shallot rings around the fruit.

   4.Drizzle the dressing evenly over everything.

   5.Scatter chopped pistachios on top.

   TIPToss the arugula with half the dressing first if you prefer every leaf coated.
5. 5
   serve

   Serve immediately.

   Finish with an extra crack of black pepper and a light sprinkle of salt if desired. Serve at room temperature.

   TIPThis salad is best eaten right away — the avocado will oxidize and the arugula wilts quickly once dressed.

Cuisines we love