Yes, in my hemisphere it's winter, but I still enjoy a healthy salad ~ no matter what the weather, and this one utilizes the fruits and vegetables available to us at this time of year.
The base is organic baby arugula, and the toppings are grapefruit supremes (segments without the membrane), sliced avocado ~ I like the rich buttery variety with the thick pebbly skins such as Haas.
Then a sprinkling of thinly sliced radishes, sliced scallions and toasted slivered almonds, then a generous shower of freshly ground pepper. I used tri-color pepper blend this time ~ I like the confetti look it adds to the salad. And a good sprinkle of coarse sea salt and a drizzle of extra-virgin olive oil to finish.
I usually always trim my own citrus supremes ~ but this time I used the already prepared kind, like these fresh, non-canned ones ~ found in the refrigerator case, usually in the produce department. They are packed in very lightly sweetened grapefruit juice not too sweet at all, and so convenient.
(This isn't a plug for this particular brand, just look for the kind that must be refrigerated to assure the best quality and taste.)
To bump up the protein you could certainly add some diced or shredded chicken, cooked shrimp, salmon, or other fish. You could swap out the arugula with baby spinach leaves, and add or substitute orange segments for the grapefruit.
I love everything about this salad, clean tasting, healthy and flavorful.
Low in fat, and the fat it does contain is the good-for-you kind.
If you try it I hope you like it too.
No formal recipe needed, just use what you like, in the amounts that are pleasing to you. Enjoy!
Approximately 168 calories per serving, about 2 1/2 cups, loosely packed, each
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
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