Texas Grapefruit, Avocado, and Dandelion-Greens Salad

Photo: Matthew Williams
Prep Time:
30 mins
Total Time:
30 mins


  • 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 ½-inch-thick wedges

  • 3 tablespoons extra-virgin olive oil

  • Flaky sea salt, such as Maldon, for serving

  • Aleppo-pepper flakes (available at kalustyans.com), 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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