Grapefruit and Avocado Salad


What’s in season?

Grapefruit, a hybrid of sweet orange and pomelo, is grown in Texas, Florida, Arizona and California, and comes into season in winter. Choose firm and heavy fruit with no soft spots or bruises. Don’t avoid the imperfect-looking grapefruit with surface scarring and brown coloration: it’s a frequent indication of sweeter fruit.

It’s great for winter salads to add a burst of acidity and freshness to this darker time of the year. To create a more substantial and filling meal, combine with fatty avocados and crunchy seeds.

What’s so good?

  • Grapefruit is a rich source of vitamin C that reduces inflammation and boosts collagen production.
  • Avocado is very high in potassium to help your body regulate its stress hormones like cortisol and adrenaline.
  • Spinach is a good source of vitamin A which strengthens bones and teeth, and aids in improving vision.

Grapefruit and Avocado Salad

  • 1 cup spinach, washed, dried
  • 1/2 avocado, pitted, sliced into thin wedges
  • 1/2 pink grapefruit
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon raw pepitas
  • 1 teaspoon chia seeds

1. In a medium bowl, add spinach and avocado slices.
2. Using a sharp knife, cut peel off the grapefruit; slice between membranes to release segments into the salad bowl.
3. Squeeze juice from leftover membranes into another small bowl; add oil and season to taste with salt and pepper.
4. Dress the salad, sprinkle with pepitas and chia seeds.

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