Grapefruit, beetroot and avocado salad

(10 ratings)
Citrus salad
Citrus salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This zesty and zingy citrus salad is full of taste and crammed with vitamin C


  • 2 pink grapefruit
  • 2 baby avocados or 1 large ripe avocado, peeled and sliced
  • 4 baby beetroot, cooked and cut into wedges
  • 60g (2oz) cashew nuts, toasted
  • Handful of mint leaves
  • A couple of handfuls of pea shoots or salad leaves

    For the dressing:

  • 1tbsp maple syrup or honey
  • 2tbsp olive oil
  • Salt and freshly ground black pepper


  1. Peel, then segment the two grapefruit over a bowl to collect juice, and squeeze the peelings in, too
  2. Arrange the grapefruit segments on a large plate, then add the avocado and beetroot.
  3. To make the dressing: Whisk the maple syrup, or honey, and oil, with seasoning, into the grapefruit juice (about 3-4tbsp)
  4. Drizzle the dressing over the salad, then top with the nuts, shredded mint leaves and pea shoots.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 290(kcal)
  • Fat 23.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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