Yields: 2 servings
Prep time: 15 minutes
Ingredients:
Salad Base:
- 4 cups mixed greens (spinach, arugula, kale, etc.)
- 1 large grapefruit, segmented
- 1 avocado, sliced or cubed
- 1/4 cup toasted almonds (or other nuts like pecans or walnuts)
Citrus Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh grapefruit juice
- 1 tablespoon lemon juice
- 1 teaspoon honey (or maple syrup)
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Optional Additions:
- 1/2 cup cooked quinoa or brown rice for a heartier bowl
- Crumbled feta or goat cheese
- Chopped fresh herbs like cilantro or mint
- Grilled chicken or shrimp for added protein
Instructions:
- Make the vinaigrette: In a small bowl, whisk together the olive oil, grapefruit juice, lemon juice, honey, salt, and pepper until well combined.
- Prepare the grapefruit: Cut the grapefruit in half. Over a bowl to catch the juices, use a sharp knife to cut along the membranes to release the grapefruit segments.
- Assemble the bowls: Divide the mixed greens between two bowls. Top with grapefruit segments and avocado. Sprinkle with toasted almonds.
- Dress and serve: Drizzle the citrus vinaigrette over the bowls. Add any optional additions you’d like. Toss gently to coat and serve immediately.
Tips:
- Adjust sweetness: If your grapefruit is very tart, add a touch more honey or maple syrup to the vinaigrette.
- Make ahead: Prepare the vinaigrette, segment the grapefruit, and toast the nuts ahead of time. Store separately and assemble just before serving.
- Seasonal variations: Substitute other citrus fruits like oranges or blood oranges for a different flavor profile.
Enjoy your refreshing and healthy Grapefruit + Avocado Bowls!
