Moroccan Grapefruit and Olive Salad Recipe

Name: Moroccan Grapefruit and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 grapefruits; 1/2 cup (125 mL) thinly sliced red onions; 8 black olives, pitted and chopped in slivers; 3 tbsp (45 mL) extra virgin olive oil; 1 tbsp (15 mL) white wine vinegar; 1 tsp (5 mL) lemon juice; 1/2 tsp (2 mL) sweet paprika; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 clove garlic, pressed; 4 whole leaves lettuce; Few sprigs fresh coriander or parsley, chopped

Servings: persons

2 grapefruits
1/2 cup (125 mL) thinly sliced red onions
8 black olives, pitted and chopped in slivers
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 clove garlic, pressed
4 whole leaves lettuce
Few sprigs fresh coriander or parsley, chopped

1
With a sharp knife, cut peel and pith away from whole grapefruits; cut on either side of membranes to release grapefruit segments.
2
Put skinned grapefruit segments into a salad bowl.
3
Scatter onions and olives over the grapefruit.
4
Do not mix.
5
In a small bowl, whisk together the olive oil, vinegar, lemon juice, paprika, salt, pepper and garlic until slightly emulsified.
6
Drizzle dressing over the grapefruit, onions and olives in the salad bowl.
7
Fold gently, several times to mix ingredients and distribute the dressing.
8
The salad can wait, covered and unrefrigerated, for up to 1 hour.
9
Place a lettuce leaf on each of 4 plates.
10
Portion out the salad equally on top of the lettuce.
11
Garnish with coriander and serve immediately.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 grapefruits, 1/2 cup (125 mL) thinly sliced red onions, 8 black olives, pitted and chopped in slivers, 3 tbsp (45 mL) extra virgin olive oil, and more.

Yes, Moroccan Grapefruit and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Grapefruit and Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions