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.

Avocado Grapefruit Couscous Salad with Feta and White Beans. A beautiful, healthy salad that's perfect for a side or light lunch.

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. At mealtime, I find myself craving a combination of Slow Cooker Turkey Quinoa Chili and Spinach and Artichoke Mac and Cheese (preferably simultaneously), and Ben and I are engaged in a silent but feisty thermostat war—I turn it up, he turns it down…and then I wait for him to leave for work and turn it up again. This (and the “right way” to load the dishwasher) may be the great, enduring debates of our marriage.

Avocado Couscous Grapefruit Salad Recipe

Much of the produce that is in season in winter reflects a natural craving for cold-weather comfort; potatoes, winter squash, and parsnips are stick-to-your-ribs veggies intended to sustain. Then, as a complete counterpoint, we have citrus. Bright lemons, fragrant tangerines, and zippy grapefruits are a total departure from the heavier, starchier items you’ll find the in grocery store this month, and I couldn’t be more grateful for their light, vibrant presence. It’s a lovely reminder that there is radiance to be found in every season.

Avocado Grapefruit Salad with Couscous and White Beans. A healthy, filling salad recipe that's perfect any time of day.

About This Bright and Fresh Grapefruit Salad

I’ll admit that grapefruit isn’t usually at the top of (or even on) my shopping list, but when I spied some pleasantly plump ruby reds and Pick ‘N Save, the local grocery store right down my street, I realized that it had been years since I’d enjoyed one in any form besides a Grapefruit Margarita, which was a pity. Juicy, tart, and packed with vitamin C, grapefruit are an ideal way to beat the winter blues and wake up your taste buds.

As a refreshing break from a string of heavier comfort-foods, I decided to add the grapefruit to a simple couscous salad. If you haven’t tried couscous, it’s a delightful, tiny pasta that cooks in fewer than five minutes and takes on any flavor with which it is combined.

Along with the couscous and grapefruit, I added avocado for creaminess, feta for saltiness (and more creaminess), white beans to make the salad filling, and fresh mint and cilantro to bring it to life. These ingredients, combined with a simple honey lime dressing, create a light and bright lunch that was just the lift I needed in the midst of a chilly week.

Avocado Couscous Grapefruit Salad with White Beans. A healthy, filling salad recipe that's easy to make and perfect for a light lunch or side.

It’s a rare, balmy 37 degrees in Milwaukee today, which means that I fully intend to leave my parka at home when I meet up with Lee for lunch. Ben also informs me that we’ll be staying home Saturday night to watch the NFL playoffs (Go Pack!), which I am fine with, provided I am given full reign over the thermostat. He can take the dishwasher.

More Bright and Fresh Salad Recipes

Avocado Grapefruit Salad with Couscous and White Beans. A healthy, satisfying and beautiful salad that's perfect for a light lunch or side.

Tools Used to Make This Recipe

  • Grapefruit Knife. One of the few single-use kitchen gadgets I whole-heartedly endorse.

Whatever your weekend plans, wishing you a wonderful one filled with sunny flavors and some actual sunshine to go along with them too!

Avocado Grapefruit Salad with Couscous and White Beans. A healthy, satisfying and beautiful salad that's perfect for a light lunch or side.

Avocado Couscous Grapefruit Salad with Honey Lime Dressing

5 from 1 vote
A light and bright grapefruit salad with avocado, couscous, white beans, and feta. Easy to make and perfect for a healthy lunch or side.

Prep: 15 mins
Total: 20 mins

Servings: 4 servings

Ingredients
  

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, cannelli 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

Instructions
 

  • 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 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.

Notes

Leftover grapefruit salad will keep in the refrigerator for up to 3 days.

Nutrition

Serving: 1(of 4)Calories: 563kcalCarbohydrates: 79gProtein: 17gFat: 23gSaturated Fat: 5gSodium: 366mgFiber: 16gSugar: 22g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The thermostat is a never ending war between my husband and I too!  I do the same thing you do – wait until he leaves for work and then turn it up :)  But about this salad – such a bright and cheery dish!  This is exactly what I need to balance out all of the pot roast and cheesy casseroles we’ve been having lately.  

  2. yummy! I made a similar citrus salad recently. I’m so glad I do not live in some place cold like Milwaukee. %0 degree california cold is enough for me! 

  3. Awesome recipe! I used quinoa instead of couscous and added a handful of pepitas for crunch. Will definitely be making again!5 stars