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Grapefruit, Avocado, and Prosciutto Breakfast Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 10 mins

Serves 1

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.


  • 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

Nutrition 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

How to Make It

  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.