Grapefruit, Avocado, and Prosciutto Breakfast Salad

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Grapefruit, Avocado, and Prosciutto Breakfast SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time.

Serves 1


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1 small ruby red grapefruit
3/4 teaspoon dark sesame oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
1 cup microgreens, baby arugula, or torn lettuce
1/2 ripe peeled avocado, thinly sliced
1 very thin slice prosciutto


Hands-on: 10 Minutes
Total: 10 Minutes

1. Peel grapefruit; cut sections from grapefruit over a medium bowl. Squeeze membranes to extract about 1 tablespoon juice. Set sections aside. Add oil, pepper, and salt to juice, stirring with a whisk. Add greens; toss to coat. Arrange greens on a plate; top with grapefruit sections, avocado, and prosciutto.

Created date

December 2015

Nutritional Information

Calories 245
Fat 15.8 g
Satfat 2.5 g
Monofat 8.2 g
Polyfat 2.9 g
Protein 7 g
Carbohydrate 24 g
Fiber 8 g
Cholesterol 11 mg
Iron 1 mg
Sodium 503 mg
Calcium 53 mg
Sugars 15 g
Est. Added Sugars 0 g