Honeyed Grapefruit Salad with Pink Peppercorns | The Worktop

Honeyed Grapefruit Salad with Pink Peppercorns

A light and refreshing salad with baby salad leaves, grapefruit, pink peppercorns, avocado and a honey dressing.
Course Salads and Vegetables
Cuisine American
Keyword Grapefruit Salad
Special Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 356
Author The Worktop



  • 1 15-ounce bag of baby salad leaves (140 grams) (I used a mix of watercress, baby spinach, baby kale, and arugula)
  • 1 ripe avocado - sliced
  • 1 pink grapefruit - peeled and segmented
  • 1/2 teaspoon pink peppercorns - lightly crushed


  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 tablespoon cider vinegar
  • pinch of salt


Make the dressing

  • In a small bowl, whisk everything together until smooth. Set aside.

Make the salad

  • In a large bowl, toss the salad leaves in the dressing. Serve onto individual plates.
  • Top each plate of salad with the pink grapefruit segments and avocado slices. Finish with a sprinkling of the crushed pink peppercorns.


Calories: 356kcal | Carbohydrates: 35g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 653mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1560IU | Vitamin C: 48.4mg | Calcium: 39mg | Iron: 0.8mg