I’m convinced that bright, beautiful citrus dishes like today’s Avocado Couscous Grapefruit Salad are nature’s way of making it up to us for winter.
For most of the last two weeks, it’s been that particular variety of nose-biting cold that orders me immediately back beneath the covers with a pair of wool socks and a heating pad.
Ben and I have also been actively engaged in a silent but feisty thermostat war—I turn it up, he turns it down. This (and the “right way” to load the dishwasher) may be the great, enduring debate of our marriage.
Enter avocado couscous grapefruit salad.
5 Star Review
“I loved the flavors in this salad. The mint and cilantro with avocado and grapefruit were so fresh! It was juicy and refreshing!”— Diana —
While much of the produce that is in season in winter reflects a natural craving for cold-weather comfort, citrus offers a complete counterpoint.
Bright lemons (for Lemon Chicken Orzo Soup), fragrant tangerines, and zippy grapefruits are a total departure from the heavier, starchier items you’ll typically find in a grocery store during winter, and I couldn’t be more grateful for their light, vibrant presence.
This grapefruit salad with couscous and avocado is a delightful reminder that there is radiance and light to be found in every season (even if it’s often hiding behind a cozy dish of Chicken and Rice Casserole).
How to Make Avocado Couscous Grapefruit Salad
For a refreshing break from heavy comfort foods and the cold, grey gloom of winter, try this bright and refreshing avocado couscous grapefruit salad with honey-lime dressing (for another crisp winter salad, try this wholesome Harvest Salad.)
- Couscous. While couscous is often lumped into the grain or rice category, it’s actually a type of pasta. I like to reach for whole wheat couscous, when possible, for this salad (and this Moroccan Couscous) to sneak in some extra whole grains.
- Grapefruit. Juicy, tart, and packed with vitamin C, grapefruit are an ideal way to beat the winter blues and wake up your taste buds. (Grapefruit is also my fav for Fizzy Grapefruit Margaritas.)
- White Beans. Add bulk, protein, and fiber which makes this healthy salad recipe filling and satisfying. (If you love salads with beans, don’t miss this Three Bean Salad!)
- Avocado. For a dose of healthy monounsaturated fats and creaminess.
- Feta. Contrast the sweet and tart grapefruit by adding a little saltiness (also featured in this Israeli Couscous Salad).
- Mint + Cilantro. For a final flourish of color and freshness.
- Olive Oil. Our base for the simple honey-lime vinaigrette.
- Honey. Contrasts and balances the acidity of the lime juice with a lovely sweetness.
- Lime Juice. For a hit of extra-bright citrus flavor and vitamin C.
- Cook the couscous.
- Whisk together the dressing.
- Toss together the beans and couscous and add the honey-lime dressing.
- Combine with the avocados, grapefruit, feta, mint, and cilantro. ENJOY!
- To Store. Leftover grapefruit salad will keep in the refrigerator for up to 3 days.
Tools Used to Make This Recipe
- Grapefruit Knife. One of the few single-use kitchen gadgets I wholeheartedly endorse.
Whatever your weekend plans, wishing you a wonderful one filled with sunny flavors and some actual sunshine to go along with them too!
Frequently Asked Questions
If you would like to try this salad but would like to make it gluten free, others have had success swapping the couscous for an equal amount of cooked quinoa. Cook amaranth would be another gluten free swap to consider.
If you are not a fan of grapefruit but enjoy the other ingredients in this salad, feel free to get creative and swap the grapefruit for your favorite citrus fruit. Classic navel oranges, mandarins, pomelos, or blood oranges are all fine options.
Avocado Couscous Grapefruit Salad
For the Grapefruit Salad:
- 3/4 cup low sodium chicken stock or vegetable stock
- 3/4 cup uncooked whole wheat couscous
- 2 large avocados pitted and diced
- 2 large ruby red grapefruit sectioned and cut into bite-sized pieces
- 1 can white beans (15 ounces) such as navy beans, cannellini beans, or white northern beans.
- 1/2 cup crumbled feta cheese
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh cilantro
For the Dressing:
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- In a small saucepan, bring the stock to a boil. Remove from the heat, stir in the couscous, then cover at let sit 5 minutes. Fluff with a fork and set aside.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lime juice, honey, olive oil, and salt, or shake all of the ingredients together in a mason jar with a tight-fitting lid.
- In a large bowl, combine beans and couscous. Pour dressing over top and stir to combine.
- Add the avocados, grapefruit, feta, mint, and cilantro. Toss gently. Serve chilled or at room temperature.
- TO STORE: Leftover grapefruit salad will keep in the refrigerator for up to 3 days.
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