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Under 30 Minutes

Texas Grapefruit, Avocado, and Dandelion-Greens Salad

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Matthew Williams


  • 4 red grapefruits, preferably Texas Rio Star
  • 12 ounces dandelion greens or arugula (from 1 bunch), thick stems removed
  • 3 ripe but firm avocados, pitted, peeled, and cut into 1/2-inch-thick wedges
  • 3 tablespoons extra-virgin olive oil
  • Flaky sea salt, such as Maldon, for serving
  • Aleppo-pepper flakes (available at, for serving


  1. Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl.

  2. Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, and serve.

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