Ingredients
- 2 large ruby red grapefruits, supremed (segments cut clean from the membrane)
- 5 oz peppery greens (arugula + baby spinach, or a spring mix)
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced (soaked 5 min in ice water to mellow the bite)
- 1/2 cup Pho'nomenal Jackfruit Chips, roughly crushed
- Fresh mint + fresh basil, torn (small handful each)
- Optional: crumbled feta or goat cheese (skip for dairy-free)
Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh grapefruit juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt + pepper
The trick to a summer salad that doesn't leave you hungry an hour later is texture and fat. This one brings both - creamy avocado, peppery greens, tart grapefruit, and crushed jackfruit chips doing the job croutons usually do. Better than croutons, actually. They don't turn soggy. They don't get boring.
Ten minutes to assemble. No cooking. Add whatever protein you have on hand and it's dinner.
How to Make it
- Section the grapefruits over a bowl to catch the juice. Reserve 2 tbsp for the dressing.
- Arrange greens on a platter or in a wide shallow bowl.
- Layer the grapefruit segments, avocado slices, and red onion over the greens.
- Whisk the dressing ingredients in a small jar.
- Just before serving, drizzle the dressing over the salad. Toss lightly.
- Scatter the crushed jackfruit chips over the top. Add the herbs. Optional: crumble the cheese if using.
- Serve immediately. The chips stay crisp for the first 10 minutes and then soften. That's part of the magic.
Protein Options (Make It a Meal)
The salad is a great side as-is, but a few upgrades turn it into a full lunch or dinner.
- Tofu (vegetarian). Cube extra-firm tofu, pat dry, sear in a hot skillet with a splash of olive oil until golden on all sides. Season with salt while hot.
- Grilled shrimp. Thread onto skewers, brush with olive oil + a squeeze of lime. Grill 2 minutes per side. The citrus pairs beautifully.
- Grilled chicken. Simple chicken breast, sliced thin. The salad's brightness cuts through the richness.
- Sliced char siu or Southern-style pulled pork. Sweet-smoky pork against tart grapefruit is a real move. - Whatever you have. Leftover rotisserie chicken, canned salmon, halloumi, hard-boiled eggs. The base is generous.
The Dressing (and a Spicier Version)
The base is simple: olive oil, grapefruit juice, honey, Dijon, salt, pepper. Whisk in a jar, shake, done.
Prefer it spicier? Add about 1/2 tsp of sriracha to the dressing. It adds warmth without overpowering the citrus and pairs really well with grapefruit. That's how we make it at home.
Why Jackfruit Chips Work Here Croutons are fine.
Nuts are common. Jackfruit chips are the better call for a salad like this.
- They hold up longer than croutons. Toasted bread absorbs dressing fast and gets sad. Jackfruit chips stay crisp for 10+ minutes after dressing.
- The flavor pairs with the fruit. Grapefruit + tropical jackfruit + avocado extends the citrus story instead of clashing with it.
- It's a real ingredient. Single-ingredient snack, no additives, no seed oils. If you care about a clean bowl, jackfruit chips fit.
- They add fiber without adding weight. You get the crunch without the bread-heavy fullness. Once you try jackfruit chips as a crouton stand-in, you probably won't go back for salads like this.
Make-Ahead + Storage
- Best served fresh — the chips lose crunch after about 15 minutes in dressing.
- Prep-ahead friendly. Supreme the grapefruit, slice the avocado (rub with lime to prevent browning), mix the dressing, store everything separately in the fridge for up to 24 hours. Assemble right before serving.
- Leftovers: expect softer chips. Still tasty, just different. Add fresh chips on day 2 if you're picky about crunch.
Bring It to the Table Warm summer day. Table outside. Good friends.
A big platter of this salad in the middle and a bag of jackfruit chips at the corner for scooping up the last of the dressing. That's the whole play.
