Ruby Grapefruit and Avocado Salad This salad is very quick to put together and looks so pretty with its tones of pink and green! The mixed salad leaves can include, for example, baby rocket, baby spinach, baby cos and curly lettuce - if radicchio is on offer I like to add these for some more pink tones. Try to use a good peppery extra virgin olive oil or a nut oil (such as hazelnut or macadamia) for dressing - this counterbalances the sweet bitterness of the grapefruit and brings the flavours together beautifully. This is the salad that I'll be making at Christmas this year!

1 Ruby grapefruit
1 avocado, peeled and diced
Large bag of mixed salad leaves
2 tablespoons hazelnut, macadamia or fruity extra virgin olive oil
2 tablespoon shelled pistachio nuts, roasted and roughly chopped
2 tablespoons Persian fetta (optional)


Use a sharp knife to peel the grapefruit, making sure to remove the thick layer of pith. Quarter the peeled grapefruit lengthways, reserve one quarter for the juice and then cut half-centimetre slices from the remaining three quarters to create beautiful ruby quarter circle wedges.

Squeeze the juice of the reserved quarter of grapefruit into a bowl.

Place two thirds of the salad leaves in a large serving bowl or platter. Scatter half of the grapefruit wedges over the leaves, followed by half of the avocado slices. Use a dessertspoon to sprinkle half of the reserved grapefruit juice over the salad (this will stop the avocado from browning).

Spread the remaining salad leaves over those already in the bowl and top with the remaining grapefruit wedges, avocado and remaining grapefruit juice.

Finish the salad by sprinkling with Persian fetta and chopped pistachios then spooning the oil over as a dressing, just prior to serving.