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Avocado, Pink Grapefruit and Roquefort Salad

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“I prepare this several different ways depending on my mood and what's available. Sometimes I omit the cheese, sometimes I omit the shallot/red onion, and sometimes I omit the oil and/or pepper. It tastes great any way I try it!”

Ingredients Nutrition


  1. Halve the grapefruit; scoop out as much of the sections as possible with a sharp grapefruit spoon and place in a bowl. Squeeze out any extra juice and add that too.
  2. Halve each avocado, remove the pit and scoop out bite-sized pieces of avocado with a spoon. Add to grapefruit sections; mix.
  3. Top with crumbled roquefort or bleu cheese (sometimes I omit the cheese).
  4. Add shallot or red onion if desired.
  5. If there is a lot of juice, sometimes I add some flax or extra virgin olive oil to the dressing.
  6. This is also good with lemon pepper or black pepper.
  7. Enjoy!
  8. Note: Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

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