Grapefruit Seed Salad

Sep 28

Last week I had a craving for Grapefruit, I know… strange right, it must be the Spring weather! But in actual fact, the benefits of grapefruit are numerous. Here are the top six major grapefruit benefits: Weight loss, cellulite reduction, cancer fighter, immune booster, stroke risk reducer, skin health and appearance enhancer. Loved this article from Dr Axe. Gimme ALL the grapefruit!

Ingredients

1/cup frozen peas
1 ruby red grapefruit
60g baby rocket
60g baby spinach
1 avocado, halved, chopped
3 tbsp seed mix, toasted (sunflower seeds, pine nuts, pumpkin seeds)
2 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tsp of coconut sugar

To toast the seeds, place in a frying pan over medium heat and 1tbs of olive oil. Cook, stirring, for 2 to 3 minutes or until golden. Once golden, add 1 tbs of soy sauce, stir and remove from heat. Let cool and then sprinkle on top of the salad.

To segment grapefruit, peel off skin and remove white pith. Using a small knife, cut down either side of the membrane that holds the pieces in place to remove the segments. Combine mustard, olive oil, grapefruit juice and coconut sugar in a mason jar and serve over salad.

Method

Step 1

Cook peas separately following packet directions. Drain. Refresh under cold water.

Step 2

Peel grapefruit and segment. Squeeze leftover membranes over a bowl to catch the juice (you will need 2 tablespoons juice for vinaigrette). Discard membranes.

Step 3

Arrange rocket , spinach , avocado , grapefruit segments, peas and seeds on a serving plate.

Step 4

Whisk grapefruit juice, oil , mustard and salt and pepper in a small bowl. Drizzle over salad. Serve.