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Avocado, Grapefruit and Tuna Salad

by Sue Doeden on Mar 20, 2012

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Servings
2 servings
Course
Salad

Ingredients

  • 2 teaspoons finely chopped red onion
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pink or ruby-red grapefruit
  • 1 firm-ripe avocado
  • 1 (6-ounce) can solid white albacore tuna in water
  • 1 oz baby arugula (2 cups)

Instructions

  1. Stir together onions, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
  2. Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
  3. Halve avocado lengthwise. You''ll only need one half of this avocado, so rub a little lemon juice on the half that still has the seed in it, wrap tightly in plastic wrap and refrigerate. Use within a couple of days.
  4. Halve remaining avocado half lengthwise and peel, then cut crosswise into thin slices.
  5. Drain tuna and chunk with a fork.
  6. Divide avocado and all of tuna between 2 salad plates and arrange grapefruit around them.
  7. Top with arugula and drizzle with dressing. Serve immediately.

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