I love to eat grapefruit with mixed greens in the wintertime. The grapefruit is so light and refreshing that I crave it in the winter, and that’s fortunate because that’s when they are in season. In a weird way, grapefruits fill the void left by tomatoes.
It helps that I have incredibly fine memory associations with grapefruit. My grandfather used to grow grapefruit in his backyard in Hollywood, Florida. My grandmother loved when my siblings came to visit because then they would climb the trees to reach the tough ones instead of Granddaddy.
Even my son got to join in on the fun.
Back to my lunch salads. I continue to be on Whole30, so I’m not eating dairy these days. Otherwise, I would add feta or goat cheese to this salad.
salad greens: spring mix or baby spinach
1 Sweet Scarlett grapefruit, peeled, sliced and quartered
2 green onions, sliced
2 tablespoons sliced almonds
½ avocado, peeled, pitted and sliced
cooked chicken or salmon (optional)
feta or goat cheese (optional)
Everyday Salad Dressing
Mise en Place:
Prep the grapefruits: Check out this very clever method of peeling and slicing oranges and grapefruit that I learned on a navel orange farm. You will wonder how you got this far in your life without knowing how to do this.
Remove grapefruit seeds. Cut the sliced grapefruit into bite-sized chunks. Save the grapefruit juice from the cutting board to pour into the salad.
Slice the green onions and avocados.
Add all the ingredients to a salad bowl.
Add my Everyday Salad Dressing and toss.
Lunch is served.
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