Delicious & Easy

Grape & Avocado Salad

It's easy to find yourself rich with fresh grapes mid- to late-summer. Now is when they are at their sweetest, juiciest, thin-skinned, and ready to burst open best. When bringing home grapes, we like to give them a 15 to 30 minute bath of cool water mixed with a glug or two of white vinegar to remove dirt and extend freshness (up to 10–14 days refrigerated if you can keep them around that long). Then we stuff ourselves as fast as we can pluck them fresh off the vine.

When you're ready to take your grape eating game to the next level, pair them with green gold (avocado) in this easily adaptable plant-based recipe to create sweet and savory taste explosions that are universally healthy, delicious, and all about making the most of what's in season.

Ingredients for

Grape & Avocado Salad

Makes 4 servings


  • 3 cups small grapes, sliced in half
  • ¼ cup parsley, chopped 
  • 1 tablespoon jalapeño, seeded and finely diced
  • 1 ripe avocado, cubed
  • ¼ cup pumpkin seeds


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons agave nectar
  • ⅓ teaspoon salt
  • 3 tablespoons fresh lime juice


  • ¼ cup vegan feta
  • Micro-cilantro
  • Freshly cracked black pepper

Instructions for

Grape & Avocado Salad

  1. In a small bowl, whisk dressing ingredients together until combined.
  2. In a large serving bowl stir together grapes, jalapeño, avocado, parsley, and pumpkin seeds.
  3. Dress and top with vegan feta, micro cilantro, and fresh cracked pepper.
  4. Enjoy!

Frequently asked

Questions About This Recipe

Can you prepare this salad early?

When making salad ahead of time, hold off on adding the avocado and pumpkin seeds until ready to serve. Keep the salad refrigerated and consume within 2–3 days.


Notes & Thoughts

Have you ever noticed the colder the grape, the sweeter the grape? This is why some people insist on storing them in the freezer. Let frozen grapes thaw for 30 minutes before eating and have a grape experience like no other.

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This article was originally published August 11, 2021 exclusively on Edible San Diego Weekly. Want to join the club? Support the region's only dedicated, local, and independently-owned food media company by signing up for a digital membership or subscription today.