Grapefruit, Avocado, Radish Salad with Citrus Honey Dressing

A few months back I complained about the weather while sharing with you a cooling and delicious recipe for popsicles. It was February and 85° and I was pissed. I wasn't ready to trade in my oversized sweaters for bathing suits and sundresses. Now, here we are, after several weeks of cool (sometimes rainy!) weather, back to the heat. And I couldn't be happier. Funny how that works right?

I'm a California girl through and through, but after being spoiled with East Coast seasons for several years, I find myself annoyed when the heat comes "too soon." However, we've finally hit April and springtime, which is arguably the best season here in California, if not everywhere. Luckily we experienced a relatively wet winter (the drought would argue with that point) and that means the landscape is bright green and littered with beautiful flowers. That also means spring bounty, which I absolutely love. One of my favorite things about spring is that some of my favorite summer foods are starting to appear but I still feel content gravitating toward my favorite winter veggies. With that in mind, I wanted to share my Perfect Spring Salad. This salad is refreshing and light, amazing for a hot day, and incorporates every season- winter grapefruit, spring arugula, summer avocado and radish.

This salad works great as a side to fish or chicken. You can also round it out with spicy garlic shrimp or tofu to make a light meal.

This time, I paired it with pan seared, spice-rubbed swordfish topped corn and avocado salsa. And white wine because, why not?


For the salad:

2 cups arugula

1/2 avocado diced

3/4 grapefruit, chopped

3 radishes, thinly sliced

For the dressing:

2 tbsp grapefruit juice

1 tbsp olive oil

3-4 splashes white wine vinegar

1/8 tsp honey

salt and pepper

For the swordfish:

1 big swordfish steak

1/8 tsp cayenne

1/8 tsp smoked paprika

1/8 tsp cumin

1/4 tsp garlic powder

salt and pepper

For the corn salsa:

1/4 cup sweet corn

1/4 avocado, diced,

1 tsp finely diced red onion

squeeze of lime

salt and pepper

olive oil

Serving Size: 2 portions


1. Combine ingredients for dressing and whisk to emulsify. Set aside.

2. Throw all salad ingredients in to a large bowl. Toss with dressing and season with black pepper.

3. Preheat oven to 400°. Combine fish seasoning in a bowl, then rub swordfish steaks with the seasoning evenly on both sides.

4. Heat a cast iron skillet with a little butter or oil (I use avocado oil because it can stand up to the heat better than olive oil).

5. Sear swordfish steaks for about 2-3 minutes, flip and transfer to the oven. Bake swordfish for about 10-12 minutes (depending on size).

6. While swordfish cooks, combine corn, avocado, red onion, lime, oil, and season with salt and pepper.

7. Cut steak in half, top each piece of fish with half of the corn salsa, and serve with half of the grapefruit salad.