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Crisp and refreshing citrus and avocado salad. Pair with California Sauvignon Blanc or Pinot Gris.

butter lettuce


  • 2 medium Ruby Red (or any other) grapefruits
  • 1 small avocado, peeled and chopped
  • 2 oz (57g) ricotta salata, shaved
  • 1 head butter lettuce, cleaned and leaves separated
  • 2 Tablespoons (28g) chives, sliced

Shallot Vinaigrette:


  • 3 Tablespoons (43g) shallots, minced
  • 2 Tablespoons (30ml) apple cider vinegar
  • 2 teaspoons(10ml) Dijon mustard
  • 2/3 cup (125ml) extra virgin olive oil
  • salt and pepper to taste

4 Servings



  • Peel and remove the pith from each grapefruit. Cut between the membrane to remove segments of the flesh.
  • Gently toss the grapefruit segments, chopped avocado and ricotta salata in a medium bowl until well combined.
  • Place a few lettuce leaves onto a plate and spoon a quarter of the mixture into the lettuce leaves. Repeat this three more times.
  • For the vinaigrette, combine all of the ingredients, except for the oil, into a small bowl and whisk together.
  • Slowly pour the oil into the mixture in a slow steady stream, while whisking together, until all of the oil has been incorporated. Season with salt and pepper.
  • Drizzle the vinaigrette over each salad and top with sliced chives. Serve.

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