Primavera Salad with Spicy Grapefruit Vinaigrette

This Primavera Salad with Spicy Grapefruit Vinaigrette is so easy to throw together, full of bold flavors, and makes me feel amazing every time I have it! It’s fresh, vibrant, and nourishing, the perfect spring salad. I created it to be a complete, balanced meal, but it’s also a beautiful option to serve to guests or bring to a potluck, since it suits most dietary needs.

Juicy grapefruit, grilled corn, creamy avocado, and vibrant greens come together in the most refreshing way. Each serving has 23 g of fiber, 23 g of protein, 10 mg of iron, and is packed with antioxidants, resulting in a salad that is supportive of energy levels, digestion, and overall health. If you love this, try my chopped southwest salad, high-protein soba noodle salad, or baked harvest salad next.

Why I love this recipe (as a nutritionist)

• High in fiber: With 23 g of fiber per serving, this salad supports gut health and keeps you full longer.
• Rich in iron: This food provides 10 mg of iron per serving, which is great support for plant-based diets. The bioavailability of the non-heme iron is enhanced by its pairing with vitamin C (from grapefruit) and shallots (from the allium family).
• Nutrient-dense: This salad features over 10 different plants, contributing a broad spectrum of vitamins, minerals, and antioxidants.
• Supports digestion: The mix of raw and lightly cooked ingredients supports digestive health and variety in texture, while being a feast for your microbiome. Asparagus are also a great source of prebiotics. It contains inulin, a type of soluble fiber that feeds the beneficial bacteria in your gut.
• Easy to prepare: Comes together quickly and is perfect for warm days when you want something fresh and satisfying.

Ingredient notes

• Quinoa: A gluten-free grain that adds protein, fiber, and texture to the salad.
• Butterbeans: These creamy legumes offer fiber and protein. If unavailable, use chickpeas or cannellini beans.
• Grapefruit: Brings a juicy, tangy brightness and is rich in vitamin C. Orange or tangerine are nice substitutions if grapefruit isn’t your thing.
• Avocado: Adds a creamy element and healthy monounsaturated fats. Look for ripe ones that give slightly when pressed.
• Arugula: Adds a peppery kick that balances the sweetness in the dressing. Mixed greens or spinach also work well.

How to make this recipe (summary)

Trim and cook the asparagus by cutting off the woody ends, chopping the stems into 2 cm pieces, and sautéing them in olive oil. Cook the stems first, then add the tips and cook until just tender.

Prepare the corn by cutting kernels off the cob and sautéing with paprika and a pinch of salt until golden. Cook the quinoa until fluffy, then allow to cool slightly before using.

Make the vinaigrette by juicing half of the grapefruit, then blending it with olive oil, maple syrup, chili flakes, shallot, and Dijon until smooth.

Assemble the salad by combining quinoa, corn, asparagus, avocado, cucumber, arugula, butterbeans, grapefruit, pine nuts, and mint. Drizzle with dressing, toss gently, and season to taste. View recipe card below for detailed instructions.

Variations and tips

• Different citrus: Swap grapefruit for orange or blood orange for a sweeter vinaigrette.
• Add protein: Toss in edamame, tempeh, or grilled tofu to boost the protein content even further.
• Freshness tip: Keep the dressing separate until just before serving to keep the greens crisp.
• Prep-friendly: All components can be prepped in advance and stored separately for quick assembly.
• Make it pretty: I like to save a little bit of all the ingredients (see picture below), and place them in little clusters at the top of the salad once mixed. This is completely optional but helps showcase the ingredients better, and something I do when I film recipes or have company.
• If you like this recipe, you’ll also love our Moroccan Spiced Pearl Couscous Salad with Tahini Dressing, or Mediterranean Shared Salad.

Why you’ll love this Primavera Salad TLDR

• Bright flavors
• Gut-loving fiber
• Plant diversity
• Balanced macros
• Refreshing crunch

Primavera Salad with Spicy Grapefruit Vinaigrette

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A refreshing salad featuring fresh vegetables, creamy butterbeans, quinoa, and a tangy, spicy grapefruit vinaigrette. Perfect as a main or side dish.

Prep 15 minutes mins

Cook 10 minutes mins

Total 25 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 2

Ingredients

Salad

• ▢ 1 small bunch asparagus - (approx. 10 spears or 200–250 g)
• ▢ 1 corn cob - (approx. 3/4 cup or 125 g of edible corn) 
• ▢ 1.5 tsp (8 ml) olive oil - divided
• ▢ ½ tsp (1 g) smoked paprika
• ▢ 1 cup (185 g) quinoa - cooked
• ▢ 2 cups (40 g) arugula
• ▢ 1 avocado - diced
• ▢ 1 cucumber - finely chopped
• ▢ 1.5 cups (280 g) cooked butter beans - cooked
• ▢ 2 tbsp (17 g) pine nuts - toasted
• ▢ ½ grapefruit
• ▢ ½ cup (45 g) fresh mint - finely chopped

Spicy Grapefruit Vinaigrette

• ▢ ½ grapefruit - juiced
• ▢ ¼ tsp (1 g) red chili flakes - more to taste
• ▢ 1 tbsp (15 ml) maple syrup
• ▢ 2 tsp (10 ml) olive oil
• ▢ ½ shallot - finely chopped
• ▢ 1 tbsp (15 g) Dijon mustard

Instructions

• Prepare the asparagus: Trim the woody ends off the asparagus. Separate the stems from the tips. Cut the stems into 1-inch pieces. Heat 1 tsp olive oil in a pan over medium heat. Add the stems and cook for 2 minutes, then add the tips and cook for another 3 minutes, stirring occasionally, until tender.
• Prepare the corn: Trim the corn by removing the husk and silk. Stand the cob upright on a cutting board and carefully slice downward with a sharp knife to remove the kernels.

  Heat ½ tsp olive oil in a pan over medium heat. Add the corn kernels, smoked paprika, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until lightly golden.
• Prepare the grapefuit: Peel the grapefruit and cut it in half. Juice one half for the vinaigrette. For the other half, remove as much of the white pith as possible, then separate the segments and roughly chop them.
• Make the vinaigrette: In a small bowl or blender, combine grapefruit juice, chili flakes, maple syrup, olive oil, shallot, and Dijon mustard. Blend or whisk until smooth.
• Assemble the salad: In a large bowl, combine the arugula, quinoa, corn, asparagus, avocado, cucumber, butterbeans, toasted pine nuts, grapefruit, and mint. Pour over the vinaigrette and toss gently to combine. Season with salt and pepper to taste. Enjoy!

Notes

Corn: You can use frozen corn instead of fresh to save time—no need to cook, just thaw and add.
Asparagus: If asparagus isn’t available, broccolini or chopped broccoli works well as a substitute.
How to Cook Quinoa: Rinse the dry quinoa thoroughly to remove bitterness. Add ⅓ cup quinoa and ⅔ cup water to a small pot. (Optional: add a pinch of salt or a little vegetable stock powder for extra flavor.) Bring to a gentle boil, then reduce to low heat, cover, and cook for about 12 minutes, or until the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Video

Nutrition Information

Per Serving/Portion

Calories: 624 kcalCarbohydrates: 69 gProtein: 23 gFat: 22 gSodium: 609 mgFiber: 23 gVitamin A: 231 IUVitamin C: 58 mgCalcium: 186 mgIron: 10 mg

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