Avocado, Grapefruit & Apple with Poppy Seed Dressing

Avocado, Grapefruit & Apple with Poppy Seed Dressing

Points® value
Total Time
7 min
7 min
0 min
Creamy avocados add rich flavor to this simple, easy, colorful salad. When you're buying avocados, choose a fruit that yields to the touch for the perfect ripeness. You can speed up the ripening process by putting an avocado in a brown paper bag with a slice of bread. And to toast the pecans, place them in a small dry skillet over medium-low heat. Cook, shaking the pan and stirring constantly, until lightly browned and fragrant, 3 to 4 minutes. Watch them carefully when toasting; pecans can burn quickly. Transfer the pecans to a plate to cool. A Miexcan pizza makes a wonderful match for this creamy, fruity salad.



1 large

Fat free mayonnaise

2 Tbsp

Fresh lime juice

2 tsp


½ tsp

Poppy seeds

½ tsp

Table salt

¼ tsp


½ item(s), medium, ripe


1 medium, red, thinly sliced

Boston lettuce

12 leaf/leaves

Chopped pecans

1 Tbsp, toasted


  1. Cut away the peel and all the yellow pith from the grapefruit. Hold the grapefruit over a bowl, then cut away the sections from the membranes, letting the sections and juice fall into the bowl. Transfer 2 tablespoons of the juices to a medium bowl.
  2. Add the mayonnaise, lime juice, sugar, poppy seeds, and salt to the grapefruit juice; mix well. With a slotted spoon remove the grapefruit from the remaining juice and add to the mayonnaise mixture (reserve the remaining grapefruit juice for another use).
  3. Peel and slice the avocado. Add the avocado and apple to the mayonnaise mixture; toss to coat.
  4. Arrange the lettuce on 6 plates. Spoon the salad (about 1⁄2 cup) onto each plate. Sprinkle with the pecans and serve at once.
  5. Per serving: 2 lettuce leaves with 1⁄2 cup salad