My New Favorite Salad
Do you like avocados? Do you like grapefruit? If so, then I have the salad for you! With the warmer temperatures of Spring and citrus season in full swing, I have changed up our usual dinner salad to this bright, fresh and yummy version.
With the healthy fats of avocado and the anti-oxidants of grapefruit, it is a real winner in the nutrition department. Try it and let me know what you think!
ARUGULA WITH AVOCADO, GRAPEFRUIT & WALNUTS
One bag pre-washed organic arugula or mixed greens
One or two (depending on their size) grapefruits, sectioned (see directions below)
One or two (depending on their size) avocados, diced
A big handful of walnuts
Extra juice of one grapefruit (see directions below)
1 Tablespoon apple cider vinegar
1 Tablespoon raw honey or a few drops liquid stevia
1 teaspoon Dijon mustard
3 Tablespoons or so of extra virgin olive oil
Empty the bag of arugula into a large salad bowl. On a cutting board, take the grapefruit and cut off one end up to the flesh. Flip it over and cut off the other end. Stand the grapefruit on one cut end and cut down the side, just at the fleshy part, cutting the peel off the grapefruit. Continue around the fruit until it is peel free but still holding together by the inner membranes. Now, holding the grapefruit over a small bowl to catch any dripping juice for the dressing, carefully cut into the sections of the grapefruit between the membranes, releasing the sections into your salad bowl. Squeeze the remaining membranes of their juice into the small bowl. You should have several tablespoons of grapefruit juice. Do the same with the other grapefruit if using, although you won’t need the extra juice for the dressing.
To the small bowl of grapefruit juice, add the apple cider vinegar, mustard and the honey or stevia. Whisk this together as you add the olive oil until it is emulsified.
Add the avocado, and crumble the walnuts in your hand as you add them to the grapefruit and avocado in your salad bowl. Pour the dressing on top. Toss and enjoy!