Pink Grapefruit, Candied Pecan and Avocado Salad

Pink Grapefruit, Candied Pecan and Avocado Sald served in a grey bowl with a gold fork and spoon
  • 6 servings
  • 18 minutes to prepare
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  • For the candied pecans
  • 2tbsp caster sugar
  • 1tbsp butter
  • 100g pecans
  • For the dressing
  • 2tbsp olive oil
  • 1tbsp honey
  • 1tbsp red wine vinegar
  • 1tsp wholegrain mustard
  • Salt and pepper
  • For the salad
  • 4 pink grapefruits
  • 2 avocados
  • 2 heads of chicory
  • 20g rocket leaves


This pink grapefruit salad makes for a refreshing change to start your festive feast.


  1. To make the candied pecans, heat the butter and sugar in a small pan over a medium heat for 3 minutes. Add the pecans and cook for a further 3-4 minutes or until caramelised. Tip the candied pecans onto a baking tray lined with baking paper and allow to cool.
  2. To make the dressing, place all of the ingredients into a small bowl, whisk to combine and season with salt and pepper. Set to one side.
  3. Peel the grapefruits, slice into rounds approximately ½ cm thick and arrange on a serving platter.
  4. Peel the avocados, remove the stone and slice into chunks, scatter over the grapefruit.
  5. Separate the chicory leaves and arrange over the grapefruit. Scatter over the rocket leaves.
  6. Spoon over the dressing and garnish with the candied pecans.