Fresh Grapefruit & Avocado Salad
- ½ cup walnuts
- 2 large grapefruits
- 2 cups fresh watercress or other bitter greens such as arugula or chard
- 2 firm ripe avocados, cut into large bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 2 teaspoons honey
- Salt and pepper to taste
Gently toast the walnuts in a dry sauté pan until they warm up and become fragrant. Set aside to cool.
To prepare the grapefruit, first peel off the skin by hand. Gently pull apart each section, removing all of the white bits (pith and membrane) while keeping the fruit intact.
Layer each plate with watercress or other greens, then add the grapefruit, followed by avocado and walnuts.
In a small bowl whisk together the olive oil, lemon juice, and honey for the dressing.
Top each salad with a splash of dressing and salt and freshly ground pepper to taste. Depending on how bitter your grapefruit is, you might want more salt.
Per serving: Calories 223, Protein 3 g, Carbs 17 g, Fat 18 g, Fiber 5 g, Sodium 106 mg
Adapted from Feed Zone Table: Family-Style Meals to Nourish Life and Sport by Biju Thomas and Allen Lim, with permission of VeloPress.