Avocado & Grapefruit Salad

by bluevase

Grapefruit adds a fruity twist to this protein-packed salad with creamy avocado, chickpeas and spinach. Take this healthy spring salad on the go by storing in mason jars for quick and portable lunches!

For vinaigrette:

  • 1/4 cup fresh grapefruit juice
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon freshly ground ginger
  • 2 tablespoons vegetable oil

For salad:

  • 1 pink grapefruit, segmented
  • 1 16-oz. can chickpeas, rinsed and drained
  • 2 avocados, sliced
  • 1/2 cup red onion, thinly sliced
  • 1 teaspoon fresh lime juice
  • 2 cups fresh baby spinach



  • To make the vinaigrette, simply whisk the ingredients together. Add salt and pepper to taste.
  • Remove the peel and white pith from grapefruit. Cut segments away from the inner membranes. Set aside.
  • Slice the avocados in half and remove the pit and peel. Cut length wise into thin slices.  Drizzle with lime juice and season with salt and pepper to taste.
  • In a large bowl, toss the grapefruit, spinach, red onion and half of the vinaigrette.
  • Arrange avocados over top and spoon the remaining vinaigrette on the salad.
  • Sprinkle chick peas over top.

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