California Avocado, Hearts of Palm and Grapefruit Salad with Seared White Fish

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Nutritional Highlights (per serving)

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47 g
Total Fat
31 g
Total Carbs
27 g
55 mg
 California Avocado, Hearts of Palm and Grapefruit Salad with Seared White Fish

The crisp and sweet grapefruit beautifully contrast the creamy California Avocados in this hearty but refreshing recipe. In addition to great taste, this recipe is packed with an excellent source of fiber (43% DV) and vitamin C (80% DV), an antioxidant that may contribute to healthy immune function.


Serves: 4
  white fish fillets, (4-oz.)
Tbsp.  lime juice
tsp.  white wine vinegar
1/2    shallot, minced
1/2  tsp.  salt, divided, or to taste
1/2  tsp.  freshly ground pepper, divided, or to taste
Tbsp.  vegetable or light-tasting olive oil
  ripe, Fresh California Avocados, seeded and peeled
can  hearts of palm, (14-oz.), drained and cut into rings
  large Ruby Red grapefruits, peeled, white pith removed
sprigs  cilantro, roughly chopped, plus additional sprigs for garnish
Tbsp.  extra virgin olive oil, divided

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Remove fish from refrigerator and allow to come to room temperature, about 15 minutes.
  2. To create lime vinaigrette, pour lime juice, vinegar, shallot, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl and stir until salt is dissolved. Whisk in the vegetable oil to incorporate, taste to adjust seasonings and set aside.
  3. Quarter the avocado, then cut into smaller chunks.
  4. In a separate bowl, mix hearts of palm, grapefruit, cilantro, 1/8 tsp. salt, 1/8 tsp. pepper and 4 Tbsp. olive oil. Add avocado chunks and gently stir until combined. Set aside.
  5. On low heat, heat a heavy pan (cast iron or carbon steel); add remaining olive oil.
  6. While oil is heating, season the fish on both sides with remaining salt and pepper or to preference.
  7. Once heated, set the fish in the pan, reducing the temperature if the fish begins to burn. After approximately 5-7 minutes, flip then sear the other side, about 2 minutes. (NOTE: The fish will become opaque as it cooks and begin to crisp on the edges as it cooks from the bottom up. If you notice the fish sticking when trying to flip, wait another minute or two until it releases from the pan.)
  8. Drizzle lime vinaigrette over the avocado and grapefruit mixture to create a salad.
  9. Place some of the salad on plates and top with seared fish. Spoon remaining salad over the fish and garnish with additional cilantro sprigs.
  10. Serve warm.

Serving Suggestion: Consider using fresh halibut for its thick and tender qualities.

Beverage Pairing: Beverage Pairing: Enhance the recipe’s crisp flavors by serving alongside a glass of chilled Sauvignon Blanc.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 630
Total Fat 47 g
Trans Fat 0 g
Saturated Fat 6 g
Monounsaturated Fat g
Polyunsaturated Fat g
Total Carbs 31 g
Dietary Fiber 12 g
Total Sugar 11 g
Protein 27 g
Cholesterol 55 mg
Sodium 810 mg
Potassium mg

Vitamin A 59 mcg; Vitamin C 74 mg; Calcium 105 mg; Iron 4 mg; Vitamin D 5 mcg; Folate 157 mcg; Omega 3 Fatty Acid 0.93 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Charleen Badman

As chef and co-owner of the award-winning FnB restaurant in Scottsdale, Charleen Badman is one of Arizona’s most celebrated chefs. In 2019, Charleen won the James Beard Foundation award for Best Chef of the Southwest. Prior to winning the coveted award, Charleen had been a semi-finalist for six years in a row. Known in Arizona as the “veggie whisperer,” Charleen has a knack for coaxing the very best flavor out of locally grown vegetables, which are featured prominently – although not exclusively – on the FnB menu. Her unfussy, yet boldly flavored menu changes seasonally, and sometimes even week-to-week with tweaks based on what’s currently available from local farmers.

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