Avocado Grapefruit Salad
"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."
- Ready In:
- 13mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 head lettuce
- 1 ripe avocado, cut up
- 1 pink grapefruit (white will do, but pink's sweeter)
- 1⁄4 cup mayonnaise
directions
- Mix everything together.
- I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.
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Reviews
-
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! -
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). -
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! -
This is so delicious and refreshing! I made it for my lunch today and everyone at work wanted a bite. I did use a ruby red grapefruit and mmmmmmmmmmmm is all I can say! Also I used low fat mayo and didn't miss a tatse at all. Thanks Golfwife for a great summer salad!
RECIPE SUBMITTED BY
Countrywife
Sacramento, Ca
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes.
Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year.
That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.
