Total Time
Prep 10 mins
Cook 3 mins

I got this from my MIL who got it in a pamphlet with some exotic pink grapefruit from Florida. That was 30 years ago and pink (much less Ruby Red) grapefruit were still a rarity in the stores.


  1. Mix everything together.
  2. I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.
Most Helpful

I cannot believe I found this recipe! I hadn't thought about it for years. I lived in a sorority house at UCLA in the late 50s, and this salad was served there upon occasion. I think canned grapefruit was used for this. The slices of grapefruit were alternated with slices of avocado and a trail of Thousand Island dressing (mostly likely) was drizzled down the middle of the slices nestled on a bed of shredded lettuce. It was delicious, and everyone loved it. I even served it at my home when I got married and had people over for dinner. Very simple and absolutely delicious! I'm sure fresh grapefruit would be even more delicious. Thanks for bringing back a lovely memory!

Tisherself March 01, 2007

I remember this from the 1950's -- made with the bottled orange French dressing. Just as good now, but I like the idea of spinach and poppyseed dressing. Should go well with my egg casserole for brunch (or dinner).

MaryToo January 19, 2009

This is my new favorite salad. The first time I made it I only had romaine lettuce and it turned out great! The second time I made it, I ran out of lettuce so I used spinach and substitued poppyseed dressing for the mayonnaise...fabulous! Thank you a great recipe!

yogabead January 11, 2006