Grapefruit, Avocado, Mint, and Arugula Salad

IMG_2760.jpeg

This recipe was featured on this week’s “Ingredient of the Week,” where grapefruits were highlighted. Grapefruits are just one of the citrus fruits that are in season in the winter months, and I couldn’t be happier about that. They bring vibrancy to an otherwise cold and dreary time of year, not only in color but in flavor as well! Try to buy them from your local farmers markets or farm stands for the juiciest and highest quality grapefruits.

I just can’t get enough of this salad right now. Not only is it incredibly easy to make, but the juxtaposition of flavors and textures make this simple salad look and taste elegant. It’s the perfect side dish to brighten up any main course. Or have it for lunch topped with pistachios and smoked salmon for added protein.

Health Benefits:

  • Grapefruits are one of the lowest-sugar fruits you can eat, which helps lower insulin levels.

  • They are an excellent source of vitamin C so keep eating those grapefruits to boost your immune system this winter!

  • They are super hydrating; around 90% of a grapefruit’s weight is water.

  • They are high in fiber and low in calories.

  • They help create an alkaline condition in the intestines that is proper for digestive support.

  • They contain many antioxidants that have antiviral, antifungal, antibacterial, and anti-inflammatory properties


Salad Ingredients:

  • 2 large handfuls of arugula

  • 2 ripe grapefruits

  • 2 ripe avocados

  • 1 tbsp chopped fresh mint leaves


Dressing Ingredients:

  • 4 tbsp extra virgin olive oil

  • 2 tbsp lemon juice (juice from 1 juicy lemon)

  • 2 tbsp balsamic vinegar

  • 2 tsp chopped fresh mint leaves

  • Salt and pepper to taste

Directions:

  • Place arugula in a salad bowl

  • Whisk together all salad dressing ingredients (taste and adjust accordingly) and then toss with the arugula.

  • Cut away the peel and white membrane from grapefruit. Cut between inner membranes to release grapefruit segments. Place on top of the dressed arugula.

  • Halve and pit the avocados. Cut into ¼-½ inch slices (lengthwise). Place on top of the arugula and grapefruits.

  • Sprinkle with fresh mint leaves and serve!