Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing

Salads can get monotonous day in and day out, especially this this time of year when so many of Mother Nature’s best fruits and veggies are still mere seedlings in the soil.  When that bag of lettuce starts to lose its appeal, I head to the produce department to grab a few perennial picks (along with the right salad dressing) to bolster my boring bowl into an exciting dish that gets thumbs up from both nutritionists and foodies.

Today, I’m sharing one such creation, my Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing.   Usually, my family says “meh” to the remaining grapefruits of winter and crunchy but flavorless cucumbers. But, when I use the spiralizer to transform cucumbers into winding ribbons and toss with tart grapefruit and other flavorful ingredients like feta cheese, avocado chunks, pecans and cilantro, suddenly I have a “YES, PLEASE” party happening in my kitchen.

And, aside from fun-loving dinner table talk, the life of this flavor town party can be credited to the new OPA by Litehouse Avocado and Cilantro Dressing! With a base of Greek yogurt, this dressing is a healthier way to pour rich and creamy flavor atop any salad – or use as a versatile sauce over fish or in your lunch turkey wraps, the possibilities are endless.   

A few tips about the Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing:

  • Don’t have a spiralizer? Don’t worry, just quarter and seed the cucumbers lengthwise and then julienne into 2 to 3-inch strips.
  • Don’t skip the draining step after prepping the cucumbers or you’ll end up with excess water pooling in the bottom of your bowl (and eventually making a soggy salad).
  • For convenience, consider using prepared grapefruit segments found in the produce section. Drain off the juice (drink or reserve for another use – see below) and simply toss in the salad. There’s no time-consuming peeling and tedious cutting away of pesky membranes.
  • Before adding avocado chunks to the salad, I like to dunk them in reserved grapefruit juice (or lemon juice) to keep them from oxidizing and browning before serving. This also helps leftovers stay fresh in the refrigerator for another day.

Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing

Serves 4 | Finish in 15 minutes

Tired of traditional salads? Perk up your plate with this vibrant salad made with spiral cuts of cucumber, grapefruit and creamy avocado cilantro dressing.


2 large cucumbers
½ cup thinly sliced red onion
¼ cup chopped cilantro leaves
3 ounces Simply Artisan Reserve Feta Crumbles
¼ cup pecan pieces
1/3 cup OPA by Litehouse Avocado Cilantro Dressing
1 cup fresh or packaged grapefruit segments, drained if in juice
1 large ripe but somewhat firm avocado
Garnish: additional chopped cilantro


  1. Process cucumbers in spiralizer and place “noodles” in colander to rinse off seeds. Let cucumbers sit and drain for several minutes before patting dry with paper towels. Transfer to serving bowl.
  2. Add sliced onion, cilantro, feta, and pecans to salad and toss gently with dressing.
  3. Drain juice from grapefruit (if using packaged) into a small bowl.
  4. Peel and seed avocado, cut into bite-sized pieces and gently dunk in reserved grapefruit juice (or lemon juice) to prevent oxidization.
  5. Add grapefruit segments and avocado to top of salad. Serve with additional cilantro, if desired.

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