The Fresh Sheet…Grapefruit

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For many of us, January is NOT the time when we think of anything being fresh and in season. But after the holiday festivities, fresh is exactly what I am craving. Luckily, while many parts of Canada and the US are under a few feet of snow, it’s citrus season under sunnier skies.

Luscious red grapefruit are a much sweeter, friendlier variety than their paler cousins and they just what the New Year ordered. Ruby hued grapefruit is full of the skin-loving phytochemical lycopene, along with a dose of vitamin C to help fend off cold and flu season.

When choosing grapefruit, look for fruit that are quite heavy for their size which means that they will be juicy and delicious! They will do fine on the counter but I love my grapefruit chilled.

Grapefruit are lovely on their own as a snack, broiled with a bit of brown sugar and chili flakes or in a smoothie but they also make a lovely addition to salads. No matter how cold it is outside, I am a salad girl. In the colder months, I tend to gravitate towards chewier leaves like parsley and kale. Stick-to-your-ribs kind of greens…if you can call greens stick-to-your-ribs.

If you are on the healthier path this month and looking for a dense, hearty salad to begin the year with a clean slate, we have just the thing. This salad will actually fill you up with plenty of heart-healthy fats and even has a bit of ginger to help settle an over-indulged tummy. Did I mention the scent of grapefruit helps to quell appetite?

Eat well. Heather and I wish you all the best for the year ahead!

Grapefruit and Avocado Salad with Ginger Lemon Dressing

Serves 4-6

1 large bunch of your favourite kale, de-stemmed, leaves torn into bite sized pieces (about 8 packed cups of leaves)
1 large red grapefruit, peel and pith removed and sliced into bite sized pieces
1 ripe avocado, chopped
1/2 cup raw almonds, whole or slivered

2 tbsp avocado oil or other lightly flavoured oil like almond or grapeseed
1 tbsp freshly squeezed lemon juice
1 tsp freshly grated ginger
1 tsp honey
pinch of salt

Wash and spin kale leaves so they are nice and dry and place in a large salad bowl. Save the stems and mince them for use when making a soup or stir fry. Don’t waste good food!

Mix dressing ingredients together and then pour over kale. Using fingers, massage dressing into kale leaves until they wilt and shrink by about 50% in volume. Magic!

To make the grapefruit seem juicier, use a knife to slice off a 1 cm (1/2 in) piece from top and bottom. Then use a knife to cut off all of the peel and pith so you are left with just juicy fruit. Cut the fruit into pieces, placing your cuts so you don’t get any of the skin on the outside of the slices to reign in all that juicy goodness.

Toss grapefruit, avocado and almond with kale and serve.

Tip: to make this a complete meal, serve with shredded leftover chicken or some pan-fried tofu, cut into “croutons”

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