I love this winter salad, which calls upon the seasonal combination of grapefruit (I used pink, but you could use any color), avocados, tender mixed greens, and lemons. I have all of these growing in my winter garden in Southern California, which I harvested for this salad. Toss it up with my lemon cumin vinaigrette for a bright pop of flavor.


Yields 4 servings

Grapefruit and Avocado Salad with Lemon Cumin Vinaigrette (Vegan, Gluten-Free)
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  • 4 cups assorted baby salad greens
  • 1 large grapefruit
  • 1 avocado
  • 3 tablespoons sunflower seeds, roasted
  • 1 ½ tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • ¼ teaspoon cumin, ground
  • Pinch salt and black pepper (as desired, optional)


  1. Line a salad bowl or platter with salad greens.
  2. Peel the grapefruit with a sharp knife, removing pith (white membrane). Slice into horizontal circles. Arrange grapefruit over greens.
  3. Slice avocado into thin slices. Arrange over grapefruit.
  4. Sprinkle with sunflower seeds.
  5. Whisk together in a small dish the olive oil, lemon juice, cumin, salt, and pepper.
  6. Drizzle the vinaigrette over the salad.
  7. Serve immediately.

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