Green Salad with Quinoa, Avocado and Grapefruit
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Serves: 2-4
Serves two (generously) as a main or four to six as a side dish
  • 1 pink grapefruit
  • 5 cups arugula, stems removed (~100 grams)
  • 2 cups green salad leaves of your preference (~40 grams)
  • 1 ripe avocado, pitted and sliced
  • ¾ cup cooked and completely cooled quinoa *** [see note below]
  • 2 tablespoons fresh grapefruit juice
  • 1 tbsp red wine vinegar
  • 5 tbsp olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  1. Using a very sharp knif, peel and segment the grapefruit on a cutting board; reserve juice in a bowl.
  2. In a large bowl, toss the grapefruit segments and juices with arugula, salad leaves and avocado.
  3. Top the salad with the cooked quinoa.
  4. In a small bowl, whisk together the grapefrut juice, the vinegar, the olive oil, salt and pepper.
  5. Drizzle over the salad and serve immediately.
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