Pink Grapefruit Salad
It’s grapefruit season in AZ~ Take advantage of this if you are allowed fruit!
Vinaigrette
- juice squeezed from 1/2 pink grapefruit and from the leftover membranes, (about 1/2 cup)
- 2 tbsp white wine or ACV vinegar
- 1 tbsp stone ground mustard or Dijon
- 1 tsp stevia (such as English Toffee or Caramel by SweetLead ©Brand) salt and freshly cracked pepper, to taste
- Instructions:
Whisk everything together except the salt and pepper. Taste, then add the salt and pepper as needed. Set aside.
salad
6 cups mixed baby greens such as spinach, kale and chard (spring mix)
1/2 small red onion, sliced thinly
(DAIRY OPTION:) 1/2 cup crumbled low-fat feta cheese
1 1/2 pink grapefruit, segmented (then cut them in half)
(FAT OPTION:) 1/2 large avocado, peeled and diced
( if you don’t use avocado) 1/4 cup walnuts, lightly toasted and chopped
1/2 cup watermelon radishes; sliced thin
Instructions: Divide the greens between four salad bowls. Top each with onion, radish and feta cheese, followed by the grapefruit segments and avocado slices. Sprinkle the toasted walnuts evenly over the four salads.
