Ruby Grapefruit, Avocado, Pear, Almond & Coconut Salad

pink grapefruit salad Original Recipe and Photo credit to Mary Platis

Ruby Grapefruit Salad (serves 4 – 5)


Arugula greens (kale, spinach, or butter lettuce can be used)

2 sweet ruby grapefruit, peeled, seeded and sectioned

2 avocados, pitted, peeled and sliced or cubed

2 Bosc pears, washed and sliced or cubed

½ cup sliced almonds

½ cup shredded coconut (I used unsweetened)


½ cup Fennel ‘Agrumato’ Whole Herb Extra Virgin Olive Oil (many options)

¼ cup A-Premium White Balsamic (many options)

Makai Celtic Sea Salt to taste

Whisk together


Arrange salad ingredients, including almonds and coconut on plate, drizzle dressing mixture on top.

Enjoy with a select white wine pairing like, “Gruner Veltliner” from Australia or a Sauvignon Blanc “Overstone” from New Zealand they will complement this exceptional salad with the citrus and fennel.

The options at Capizzano Olive Oils & Vinegars are numerous to create your signature flavor!

See Mary Platis Food Blog for more unique ideas with extra virgin olive oils