Pink grapefruit salad recipe – Waitrose – Try teaming with salmon for a lovely salad – the perfect elegant starter. After months in the sun Florida pink grapefruit are at their plump, juicy best – they’re deliciously zingy without being too tart. They are perfect in zesty winder salads and tangy sorbets – Dhruv Baker’s pink grapefruit and smoked salmon salad.


2 Florida pink grapefruit
100ml essential Waitrose Olive Oil
Juice of 1 lemon
1⁄2 large red chilli, deseeded and finely chopped
20g pack Cooks’ Ingredients Tarragon, finely chopped
1 fennel bulbs, very thinly sliced 12 slices smoked salmon 4 sprigs coriander, to garnish Miso-pickled cucumber, to serve


1 Peel the grapefruit using a sharp knife and then segment it over a bowl to collect any juice. Place the segments in a bowl.

2 To make the vinaigrette mix the olive oil with the collected grapefruit juice, lemon juice, chilli, tarragon and seasoning. Set aside until ready to serve. Drizzle the fennel with half the vinaigrette.

3 To assemble each individual salad, place 1⁄4 of the fennel on a plate with a little of the pickled cucumber. Arrange 3 or 4 slices of salmon over the top and scatter with 1⁄4 of the grapefruit segments. Drizzle with a little dressing and top with a sprig of coriander.

Miso-pickled cucumber


60ml Cooks’ Ingredients Miso Paste
120ml Cooks’ Ingredients Japanese Rice Vinegar
2 salad onions, finely shredded
2.5cm root ginger, grated
50g caster sugar
2 star anise pods
500g cucumber, halved and seeds removed, then sliced into strips with a vegetable peeler


1 Place all the ingredients except the cucumber in a lidded container, then pour in 250ml water. Stir well until thoroughly combined, then add the cucumber.

2 Cover and place in the fridge for at least 3–4 hours — but the flavour will be best after a couple of days. Keep in the fridge for up to a week.

For more recipes from Dhruv Baker visit the Waitrose website at


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