Grapefruit, avocado, and goat cheese salad

SmartPoints® value per serving
Total Time
18 min
8 min
0 min
Grapefruit and avocado make the perfect pairing. The acidic citrus flavor blends beautifully with the richness of the avocado. A dressing made from the grapefruit juices, oil, mustard, soy sauce, salt and pepper, and garlic enhances the taste of this colorful salad. We found that slicing off the top and bottom of the grapefruit made segmenting the grapefruit easier. The tart, earthy flavor of the goat cheese mixes well in this salad. This simple salad works well for either lunch or dinner. Serve it with grilled chicken or fish for a light and refreshing meal.



1 large, pink or red

Extra virgin olive oil

2 tsp

Dijon Mustard

1 tsp

Low sodium soy sauce

¼ tsp

Table salt

¼ tsp

Black pepper

1 pinch(es)

Garlic clove(s)

1 small clove(s), crushed

Fresh mixed greens

2½ cup(s)


1 cup(s), thickly sliced Belgian

Uncooked red onion(s)

¼ medium, thinly sliced


¼ item(s), medium, pitted, peeled, and thinly sliced

Crumbled goat cheese

¼ cup(s)


  1. Cut slice off top and bottom of grapefruit. Stand grapefruit on end and slice off peel and white pith, turning fruit as you cut. Hold grapefruit over small bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl. Set aside.
  2. To make dressing, transfer 1½ tablespoons grapefruit juice to large bowl. Add oil, mustard, soy sauce, salt, and pepper and whisk to combine. Add garlic and let stand 5 minutes. Remove and discard garlic.
  3. Add greens, endive, and onion to dressing and toss to coat. Divide salad evenly between 2 plates. Drain grapefruit segments, reserving juice for another use, and arrange segments over salads. Top evenly with avocado and sprinkle with goat cheese.
  4. Per serving (2½ cups salad with 2 tablespoons goat cheese)


Start with a cup of nourishing miso soup (1 cup miso soup per serving will increase the SmartPoints by 1).