I love this salad so much. I don’t know what it is, but while I was pregnant I was a grapefruit fiend. Grapefruit everything! It has such a lovely balance of sweet, tart, and bitter, and when combined with nutty avocado and creamy coconut, every bite is balanced and bright. I added a bit of cilantro and black sesame seeds because, why not. This is a fabulous option if you’re on a cleanse or looking for something simple and clean. And trust me, the coconut vinaigrette will become a favorite quickly – it’s good with everything, and can be dressed up with curry powder to make something Thai or Indian inspired quickly.


Serves 4

3 ruby red grapefruit

3 ripe avocados, halved and sliced 1/4 inch thick

1 lime, juiced

1/2 cup canned coconut milk

2 tablespoons olive oil, plus more for garnish

1/4 cup roughly chopped cilantro leaved

Salt and Pepper to taste

Black sesame, for garnish


To prepare the grapefruit, chop off the top and bottom so it sits flat on the counter. With a paring knife, slice off the peel and pith, so that only the flesh shoes. Pick up the grapefruit, and carefully slice between the white membrane, letting slices slip out into a bowl. Once you’ve cut out every slice, squeeze the remaining grapefruit flesh over the slices in the bowl.

To make the vinaigrette, combine the coconut milk, lime juice, olive oil, and a touch of salt and pepper in a blender and puree until smooth.

On a platter, combine the grapefruit and avocado, top with a drizzle of vinaigrette, some salt and pepper, and finish with cilantro and black sesame seeds.