Ingredients
Salad
- 2 cups baby spinach/kale mix
- 1 whole grapefruit, sectioned and peeled
- 1/2 medium avocado, sliced
- 1 tablespoon pistachios, chopped
- 1 teaspoon hemp hearts
Dressing
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon white balsamic vinegar
- 2 teaspoons orange juice
- Pinch salt
- Pepper to taste
Instructions
- Prepare the grapefruit and avocado: Peel and section the grapefruit carefully to remove the membranes, ensuring juicy segments. Slice half a medium avocado in half, remove the pit, then make parallel slices on both sides. Use a spoon to gently remove the avocado from the skin, keeping the slices intact.
- Assemble the greens and fruit: Place 2 cups of baby spinach and kale mix on a plate or in a bowl, and arrange the grapefruit sections and sliced avocado on top, creating a colorful base for the salad.
- Add the nuts and hemp hearts: Sprinkle 1 tablespoon of chopped pistachios and 1 teaspoon of hemp hearts evenly over the salad for added texture and nutrition.
- Make and dress with the vinaigrette: In a small bowl, whisk together 2 teaspoons of orange juice, 2 teaspoons of extra virgin olive oil, 1/2 teaspoon of white balsamic vinegar, a pinch of salt, and pepper to taste. Drizzle the dressing evenly over the salad to enhance the flavors.
- Optional protein and serving suggestions: To make this salad a full meal, add cooked edamame, tofu, pork, ham, or salmon on top. Serve with crusty bread for a complete and satisfying dish.
Notes
- Use fresh, ripe grapefruit and avocado for the best taste and texture.
- Chop pistachios finely for easier eating and better distribution in the salad.
- The dressing can be adjusted by adding more orange juice or olive oil to taste.
- Adding protein like tofu or salmon makes the salad more filling and balanced.
- Serve immediately after dressing to prevent avocado from browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
