So, last week I had posted a picture of this fabulous little lunch/snack that I had for myself, and seeing as it managed to grab quite a bit of attention I thought I would do something else similar this week. Though I still might share the original soon too!
Grapefruit is very much so in season here in Texas right now, and as such, I wanted to make full use of it since it's one of my most favorite circus fruits. I find that it's a perfect addition to any breakfast or lunch because of it's brightness. It just adds a little bit of a pep to my step and cheers me on through my day.
A while back now, I had made another citrus salad that I paired with a familiar white wine vinaigrette. The dressing was an instant favorite for me, so I'm always finding excuses to use it where I can. I thought my bright salad today would be another great way to use up one of my favorites again.
The dressing is super easy to whip up and has so much flavor packed into it that you'll wonder where it's been all your life. Seriously, there's way more flavor here than in anything you'll find on the store shelves that I've come across. And as far as I'm concerned, anything with the words 'white wine' in it, can't be a bad thing.
I used a bagged chopped salad blend here that contained lettuce, kale, carrots, and radicchio - just to save myself some time with chopping. As the final addition, I gave a nice sprinkle of sunflower seeds and some hemp hearts for added texture and a little crunch too, but it's really unneeded.
Having trouble sectioning your grapefruit? I find it's easiest to quarter it vertically and cut the peel off the sections with a sharp knife. Then I carefully separate the sections from the peeled end with my fingers and the fruit just sort of pops right out for me; no sweat!
Grapefruit & Avocado Salad with White Wine Vinaigrette
Servings: 4 • Size: 1 1/2 Cup • Calories: 296.6 • Fat: 24.5 g • Carb: 21.4 g • Fiber: 5.3 g • Protein: 3.1 g • Sugar: 13 g • Sodium: 21.1 mg
White Wine Vinaigrette:
1/3 C. Extra Virgin Olive Oil
2 Tbsp. White Wine Vinegar
1 Tbsp. Honey
Salt & Pepper to Taste
2 Medium Grapefruit, Peeled & Seeded
1 Medium Avocado, Sliced
4 C. Chopped Salad & Kale Blend
Whisk together the 1/3 C. Extra Virgin Olive Oil, 2 Tbsp. White Wine Vinegar, 1 Tbsp. Honey and season with salt & pepper to taste.
Pour the dressing over the chopped kale and salad blend to allow the kale to break down a bit and soften (maybe sitting for 2-3 minutes or so.)
I added a sprinkle of hemp hearts and sunflower seeds for a little crunch, but it's unneeded.
I also served mine with a side of cottage cheese, because I love cottage cheese!