Best 7 Pink Grapefruit Radish And Calamata Olive Salad Recipes

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Pink grapefruit radish and calamata olive salad is a delightful and refreshing salad that is perfect for any occasion. The combination of sweet grapefruit, peppery radishes, and salty olives creates a flavor profile that is both unique and satisfying. This salad is also incredibly easy to make, and it can be tailored to your own personal taste preferences. Whether you are looking for a light and healthy lunch or a vibrant side dish for your next dinner party, pink grapefruit radish and calamata olive salad is sure to please.

Here are our top 7 tried and tested recipes!

ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES



Orange and Grapefruit Salad with Coriander and Black Olives image

Provided by Aarti Sequeira

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 navel oranges
2 ruby red grapefruits
Handful of good quality pitted oil-cured black olives
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground coriander
Coarse sea salt and freshly ground black pepper

Steps:

  • Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
  • To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
  • Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.

FENNEL, GRAPEFRUIT, AND APPLE SALAD



Fennel, Grapefruit, and Apple Salad image

A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil.

Provided by Bean

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 bulbs fennel, trimmed and thinly sliced
½ red onion, thinly sliced
1 green apple, peeled and thinly sliced
1 teaspoon lemon juice
1 red grapefruit - peeled, white pith cut off, and sectioned
2 tablespoons chopped toasted walnuts, or to taste
1 tablespoon torn basil leaves, or to taste
2 teaspoons lemon juice, or to taste
2 teaspoons lime juice, or to taste
2 teaspoons grapefruit juice, or to taste
¼ cup extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
  • Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.3 g, Fat 16.8 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 9 g

RADISH AND PINK GRAPEFRUIT SALAD



Radish and Pink Grapefruit Salad image

I found this in the Food and Drink Magazine. It's simple, easy and delicious! The trick is to slice your radishes very thinly, so they almost look shaved.

Provided by Leslie

Categories     Citrus

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

4 small pink grapefruit
4 green onions, thinly sliced
1/2 cup pitted black olives
12 radishes, very thinly sliced
1/4 cup olive oil
3 tablespoons grapefruit juice
salt & freshly ground black pepper

Steps:

  • Peel the grapefruit and cut into sections over a bowl to catch the juice.
  • This should give you enough juice to make the dressing.
  • Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
  • Chill until ready to serve.
  • Dressing:.
  • Whisk together the dressing ingredients.
  • Pour over chilled salad and gently toss.
  • Serve.

Nutrition Facts : Calories 253.4, Fat 15.7, SaturatedFat 2.2, Sodium 131.5, Carbohydrate 29.9, Fiber 5.1, Sugar 18.6, Protein 2.5

PINK GRAPEFRUIT, RADISH AND CALAMATA OLIVE SALAD



Pink Grapefruit, Radish And Calamata Olive Salad image

Provided by Melissa Clark

Categories     salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 pink grapefruit
1 orange
1 2-ounce length of daikon radish, thinly sliced
4 French breakfast or red radishes, thinly sliced
1/2 cup of radish sprouts
10 calamata olives, pitted and halved
2 tablespoons mild fresh goat cheese, crumbled
1 tablespoon freshly squeezed lemon, or to taste
2 tablespoons extra virgin olive oil
Fleur de sel or coarse sea salt

Steps:

  • Slice ends off grapefruit and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Repeat with orange.
  • Spread daikon radish in one layer on a serving platter or two salad plates. Top with citrus segments, then arrange the breakfast or red radishes over citrus. Sprinkle with radish sprouts, olives and goat cheese. Drizzle with lemon juice and then olive oil. Sprinkle with salt to taste.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 16 grams

CELERY, GRAPEFRUIT AND OLIVE SALAD



Celery, Grapefruit and Olive Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 stalks celery and their leaves, chopped
1 red grapefruit, supremed, sections halved
1 green onion, finely chopped (greens only)
1/4 cup chopped black olives
2 tablespoons grapefruit juice
1/2 teaspoon sugar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.

AVOCADO AND PINK GRAPEFRUIT SALAD WITH CORIANDER



Avocado and Pink Grapefruit Salad with Coriander image

Grapefruit cuts through fatty avocado in this simple salad idea.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Grapefruit     Avocado     Healthy     Low Cholesterol     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 pink grapefruits
2 tablespoons olive oil
1 tablespoon minced shallot
1 teaspoon soy sauce
1/2 teaspoon honey
1/4 teaspoon Asian sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon coriander seeds, cracked
2 cups (packed) mixed baby greens
1 small avocado, halved, pitted, peeled

Steps:

  • Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

PINK-GRAPEFRUIT AND AVOCADO SALAD



Pink-Grapefruit and Avocado Salad image

This refreshing salad really perks up winter lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pink grapefruits
2 heads Boston lettuce, torn
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
  • Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 4 g, Protein 2 g

Tips:

  • Choose the right grapefruit: Select a grapefruit that is heavy for its size and has a smooth, unblemished skin. The color of the grapefruit does not necessarily indicate its ripeness.
  • Use a sharp knife: A sharp knife will help you to easily slice the grapefruit and avoid tearing the flesh.
  • Segment the grapefruit carefully: To segment the grapefruit, cut off the top and bottom of the fruit. Then, score the fruit around the middle and use your fingers to gently separate the segments.
  • Add flavor and texture: To add flavor and texture to the salad, you can add ingredients such as chopped red onion, crumbled feta cheese, or toasted nuts.
  • Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week.

Conclusion:

Pink grapefruit, radish, and calamata olive salad is a refreshing and flavorful salad that is perfect for a summer meal. The grapefruit adds a sweet and tart flavor to the salad, while the radishes and olives add a bit of crunch and saltiness. The dressing is light and flavorful, and it helps to bring all of the ingredients together. This salad is sure to be a hit at your next potluck or picnic!

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