Refreshing salad full of vitamins and healthy fats makes the perfect light lunch.
The sweet yet tart citrus of the pink grapefruit, nestled in a bed of arugula with creamy avocado and a sweet and zingy dressing. This is one of my favourite citrus salads. It makes a great light lunch or try it for breakfast.
It's amazing how flavourful this salad is with so few ingredients. It comes together quickly and holds up great on the road.
If I don't have a grapefruit on hand, I sometimes swap it with a navel orange, but several other fruits will work. When citrus is just too much for me, I've also just used a Granny Smith or Honeycrisp apple. In this case I halve the amount of maple syrup in the dressing so that it doesn't become too sweet. I add the paprika for a little heat, but what also works well is finely chopped red chili pepper.
TIP: "Supreming" a citrus fruit, is where you cut away all of the peel and white pith with a knife, then slice the segments of fruit away from the membrane walls.
(Makes 2 servings)
1 large pink grapefruit, supremed and segmented
4 cups arugula
1 avocado, sliced
ground paprika as garnish (optional)
1/4 cup avocado oil
juice of 1 large lime
1 clove garlic, minced
1 tablespoon maple syrup
1/4 teaspoon dried cilantro
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
In a large salad bowl combine the segmented grapefruit, arugula, and avocado. Set side.
In a small mixing bowl, whisk together the avocado oil, lime juice, minced garlic, maple syrup, dried cilantro, ground black pepper, and salt.
Drizzle the dressing over the salad and toss to coat evenly. Serve immediately with a sprinkle of (optional) ground paprika.
Nutritional Information Per Serving:
total calories = 332 | total fat = 22.98g | saturated fat = 5.52g | cholesterol = 0mg | sodium = 495.5mg | net carbohydrates = 22.29g | dietary fibre = 7.48g | sugars = 16.71g | protein = 3.59g