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Phoenix Helix Recipe Archive

Pink Grapefruit & Avocado Salad (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 15 minutes
  • Yield: 4 servings



  1. Cut the avocados in half and remove the pits. Scoop them whole from their shells, and then cut into slices. Arrange in spirals on small plates.
  2. Segment the grapefruits. If you’ve never done this before, I’ve included a video at the bottom of this post. Here’s a written description: (1) Cut the ends off, until you reveal the flesh. (2) Cut the rest of the skin off, as close to the flesh as possible. (3) Hold the grapefruit in one hand, and use a small sharp knife to cut each segment free from the membrane. (4) Scatter the grapefruit pieces on top of the avocado slices (5) The membrane core still contains a lot of juice, so squeeze it over a separate bowl or large glass and drink up! It’s too delicious to waste. (6) Segment the 2nd grapefruit the same way.
  3. Put the oil, vinegar & salt in a small container & shake to blend. Drizzle over the salads and serve immediately.


  1. Check your ingredient list on balsamic vinegar carefully. Some brands have added sugar, coloring and preservatives, all of which you want to avoid.
  • Prep Time: 15 minutes
  • Category: Side Dishes
  • Method: No Cook
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