Grapefruit, Avocado, and Prosciutto Breakfast Salad

1 Review
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Hands-on Time:
10 Mins
Total Time:
10 Mins
Yield:
Serves 1
By Ann Taylor Pittman
January 2016
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

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Ratings & Reviews

Great new idea!

bendercath
January 09, 2016
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.