![]() If one of your resolutions was to eat better in the new year, this salad will fit in nicely with your plan. Grapefruit, rich in Vitamin C and lycopene (in pink and red fruits), have also been known to reduce tumor size, lower cholesterol and prevent kidney stones. It has also been found to contain compounds that inhibit cancer cell growth. ![]() This peppery green leafy veggie is high in Vitamin C, A, K, folate, copper and iron. It’s extremely low in calories, but contains many vitamins, minerals and antioxidants. A drizzle of creamy citrus dressing brings it all together.Īrugula is in the same family with cauliflower and kale and is very healthy. I’ve added some slivered almonds for the crunch. The peppery arugula pairs nicely here with the light fresh citrusy grapefruit. I like to have a few flavors that really stand out and, for me, I need to have a little crunch. This Arugula and Grapefruit Winter Salad makes a quick lunch or an easy refreshing start to a heavier meal.įlavors and textures are so important when it comes to simple salads. But even in the winter, sometimes I want something lighter. They are deliciously comforting and warming. It’s perfect for the winter months.ĭuring these winter months, we eat enormous amounts of soup and pastas. Squeeze the juice from the membrane into the bowl too before discarding it.This Arugula & Grapefruit Winter Salad is light and citrusy with a bit of crunch and a creamy dressing. Use a small sharp knife to remove the segments of fruit from the white membrane. Cut the grapefruit over a bowl to save all the juice for the salad. Mix it all well and set aside.ģ Next, remove the skin and pith from the grapefruit. I find it easier to just shred it all quite small.Ģ Place in a large bowl with the olive oil and a good pinch of salt and black pepper. Chop the leaves into small bite-size pieces. Method 1 Wash the kale and remove the tough centre stems. Serves 2-4 Ingredients 100g kale 2 tbsp olive oil Sea salt Black pepper 2 tbsp finely chopped mint 2 tbsp roughly chopped parsley 1 tbsp roughly chopped fennel 1 ruby red grapefruit 80g feta cheese If kale is too strong for you, then use a mixture of peppery rocket and finely shaved fennel, the flavours are just perfect with the grapefruit. Feel free to add even more herbs if you have access to them.ĭon’t be afraid of using too much mint as the kale can withstand its flavour and it brings a great freshness and light. This salad makes the most of the herbs that are growing in abundance with this beautiful weather in between rain showers. It can take heavy or thick dressings and will sit in the fridge with the dressing for a day or two. ![]() Kale benefits from being massaged with a little olive oil and salt at least 10 minutes before serving to break down the tough fibres and make them more digestible. Simply store it as is in the fridge or chop it finely and dress it the day you plan on eating it. I usually wash it well and remove the tough inner stalk. Kale is a fantastic base ingredient for salads, and perfect for buying once a week as it will last all week long. Now one of my favourite breakfasts is half an organic grapefruit cold from the fridge. I was also quite brainwashed by Lilt’s advertising campaign, convinced that the syrupy soft drink of grapefruit and pineapple flavours was indeed the epitome of “totally tropical taste”. Tinned grapefruit was often on the breakfast menu but I always associated them as being quite a grown-up, sophisticated choice. It’s not just the fact that they are difficult to grow here in Ireland, but having been brought up in 1980s rural Ireland the sight of an actual fresh grapefruit was quite rare. There’s something very tropical about grapefruit.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |