Cinco De Mayo Citrus-Avocado Salad
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
Simple, refreshing and bursting with zesty flavor this makes a great dish for lunch or an al fresco dinner.
  • 1 grapefruit, peeled and cut into 1" pieces
  • 1 avocado, skin removed and flesh diced
  • Zest of ½ a lime
  • Juice of 1 lime
  • 2 pinches salt
  • 2 Tbl extra virgin olive oil
  • 1 lb shredded cooked chicken
  • 2 cups arugula
  • ½ cup toasted almond slivers and/or coconut flakes
  1. In 1 small bowl, place the grapefruit, avocado and toss with the lime zest, half the lime juice and a pinch of salt. Gently toss to combine but don't over mix or your avocado will go to mush.
  2. In a separate bowl, place the shredded chicken and add the remaining lime juice along with the olive oil and a pinch of salt. Toss to coat.
  3. Set both bowls aside, and toast your almond slivers and/or coconut. I like to do a mix of both for added texture and flavor. To toast, place in a dry small saute pan over medium heat, and occasionally stir almonds/coconut around. Once they start to brown, remove from heat and stir around so as not to burn them. Allow to cool.
  4. To assemble salad: place arugula in bottom of serving bowl, then top with chicken, then top with the grapefruit avocado mixture.
  5. Sprinkle toasted almonds/coconut on top just before serving.
  6. Drizzle with additional olive oil as needed.
Recipe by Grace Brinton at