Grapefruit, beetroot and avocado salad recipe

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  • Healthy






10 min

Nutrition per portion

Calories 290 kCal 15%
Fat 23g 33%
  -  Saturates 4g 20%

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


  • Peel, then segment the two grapefruit over a bowl to collect juice, and squeeze the peelings in, too

  • Arrange the grapefruit segments on a large plate, then add the avocado and beetroot.

  • To make the dressing: Whisk the maple syrup, or honey, and oil, with seasoning, into the grapefruit juice (about 3-4tbsp)

  • Drizzle the dressing over the salad, then top with the nuts, shredded mint leaves and pea shoots.

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(42 ratings)
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