Grapefruit is currently in season and I couldn’t be happier about it. There’s something warm and bright about citrus in the winter, no? It almost makes you forget about the freezing, icy air outside. About a week ago, I got a sudden craving, picked up a bag of juicy, ruby reds and ploughed through them without coming up for air. Grapefruit for breakfast and dessert. Grapefruit in the morning and afternoon. We are on our second bag this week with no sign of slowing down.
But grapefruit isn’t filling on its own. I eat one, two, three and, still, I’m hungry! (Though now I understand the allure of the new year’s grapefruit diet- so tasty.) So, I added a bit of avocado and arugula to the mix for a tasty, citrus salad that satisfies. Now I can have grapefruit for lunch!
Ingredients: (1 large salad)
1 grapefruit, peeled and chopped
1 bag of arugula (about 3 cups)
1 avocado, chopped
2 teaspoons extra virgin olive oil
juice of 1/2 lemon
salt and pepper
Directions: Build your salad starting with the arugula. If you’re not a fan of arugula, you could use mache or sprouts or whatever you like.
Add the chopped grapefruit and avocado. Drizzle with olive oil and lemon juice.
Sprinkle with a pinch of salt and pepper. Toss.
Serve as a light meal or heavy snack. This would make for a tasty and refreshing mid-morning break at the office.
Or with a side of crispy pita chips.
Yet another way to enjoy grapefruit.
Other posts you may enjoy: