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Grapefruit, Avocado, and Pecan Salad

Summer is the perfect time of year for salads, and this one's bright, citrus flavor pairs well with grilled chicken, salmon, or seafood (double the easy vinaigrette and use as a marinade).

The Heat Is On!

When the heat of summer has you in the mood for a cool, refreshing salad, this one doesn't disappoint!

Make it a meal by grilling up some chicken or seafood, and using the vinaigrette as a marinade. While the chicory (escarole or radicchio) is optional, it does lend flavor interest and color to the salad. Order the radicchio or escarole from our market.


  • 4 cups of lettuce (for color contrast, green leaf if using radicchio, red leaf if using escarole), torn or chopped

  • 2 cups of torn/chopped radicchio or escarole

  • 1 or 2 large grapefruit*

  • 1 or 2 avocado,* peeled and cut into bite size pieces

  • 1/2 cup pecan halves

  • Vinaigrette: 2 Tbsp grapefruit juice, 1/2 Tbsp Champagne* or white wine vinegar, 1/4 tsp salt, 2 Tbsp olive oil, 1 tsp sugar (or sweetener of choice)

To Make the Salad

  1. Wash and tear lettuce and radicchio/escarole into bite size pieces and place in a large salad bowl.

  2. Cut the grapefruit in half and remove the fruit sections with a grapefruit spoon (making sure not to get any of the seeds and tough membrane that separates the sections). Save the juice for the vinaigrette.

  3. Make the vinaigrette: in a glass mason jar, add all vinaigrette ingredients (sweetener is optional, salt and pepper to taste) and shake until combined.

  4. Toss all ingredients in a large salad bowl and enjoy!


*My kiddos eat more salad when I add more of the "good stuff" and less of the "leafy stuff" - this means that I use 2 grapefruit and 2 avacados. I recommend Trader Joe's Orange Muscat Champagne Vinegar, sold by the olive oil in their stores.

This recipe is adapted from Field of Greens by Annie Somerville. If you like to cook with seasonal produce, this book has great recipes for every season!

- Amy Tix, Borner Farm Foodie

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