Today’s little food adventure: a tent full of freshness — juicy grapefruit, creamy avocado, and a handful of vibrant greens. It’s simple, bright, and feels like a summer breeze in a bowl. So fresh, so good, so why-didn’t-I-make-this-earlier kind of meal.
If your idea of lunch is something that wakes you up rather than slows you down — this one’s for you. Sweet-tart grapefruit meets creamy avocado, crunchy pumpkin seeds, and a handful of fresh greens, all tied together with a bright grapefruit vinaigrette that’s slightly sweet, slightly spicy (hello, dry adjika), and completely addictive. It’s sunshine in salad form.
Ingredients
For the salad:
- 2 tbsp pumpkin seeds
- 1 cup mixed salad greens
- 1 ruby grapefruit
- ½ avocado (or a whole one if small)
For the grapefruit vinaigrette:
- 1 tbsp grapefruit juice (from the same grapefruit; top up with lemon if needed)
- 1 ½ tbsp extra-virgin olive oil
- ½ tbsp honey
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- a small pinch of dry adjika for a little heat
Directions
- Toast the seeds.
Warm a dry pan over medium heat and toast the pumpkin seeds until fragrant and lightly golden. Set aside. - Prep the grapefruit.
Cut off the peel and white pith, then slice out the juicy segments. Squeeze the remaining membranes to collect about a tablespoon of juice for the dressing. - Make the vinaigrette.
In a small bowl, whisk together the grapefruit juice, olive oil, honey, salt, pepper, and a pinch of dry adjika until smooth and slightly emulsified. Taste and adjust — more honey if it’s too sharp, more adjika if you’re feeling bold. - Assemble the salad.
In a large bowl, toss the salad greens with the vinaigrette to lightly coat. Add grapefruit segments and avocado slices. Sprinkle the toasted pumpkin seeds over the top. - Serve immediately.
Enjoy as a light lunch or a fancy side — preferably somewhere sunny, or at least near a window pretending to be summer. ☀️
