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
Est. added sugars 0g
How to Make It
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.
We loved this salad so much that we ate it twice this past week. This will definitely go into the rotation at our house. The combination of flavors was delightful. It only takes a small amount of prosciutto but it adds so much. Highly recommended and quick to make.
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