Eat of the Moment Grapefruit & Shallot Salad Carrie Murphy

What does grapefruit remind you of? It reminds me of my grandfather. When I was a kid, he would eat a grapefruit and a vitamin shake every morning, wearing his navy-and-light-blue PJs. He was really into health, so I always associate grapefruit with eating healthfully. They’re full of vitamin C , fiber and lycopene, so it seems like my grandfather knew what he was doing by starting  his day with grapefruit.

I have to admit that grapefruits kinda grossed me out when I was little, despite my pleasant memories of my grandfather. I did love playing with those little toothed spoons you’re supposed to use when eating them, though. Now that I’m an adult, I’ve come to like grapefruit. And since February is high season for grapefruit, I wanted to create a light little meal that highlighted the flavor of the slightly sour, slightly sweet fruit. What I came up with was this salad. It’s a little bit tart, a little bit crunchy and a LOT juicy. I think it would be hard to eat this salad with the little toothed grapefruit spoons, but I don’t even own any of them, so I guess I’ll never know.

As I mentioned, this salad is super super light (aka it won’t fill up your belly that well). It’s more of an appetizer salad, but you could also eat it for lunch or dinner with a little cup of soup or some protein on the side. If you’d like this to be a bit more substantial by itself, I suggest adding some feta cheese, toasted walnuts, avocado or maybe even shrimp, salmon or tofu.

Grapefruit & Shallot Salad

serves 1-2

total time: 5-7 minutes

total hands-on time: 5-7 minutes

What you’ll need:

  • a hefty handful of greens (I used mixed baby spinach and spring mix)
  • 1/2 of a grapefruit, peeled and sliced
  • 1 shallot, sliced
  • For the dressing:
  • 3 tsps olive oil
  • 1 tsp grapefruit juice
  • 1/2 teaspoon honey
  • optional: garlic powder, ginger, other spices

1. Peel and slice the grapefruit into segments. This is a cool method to use (plus the guy in the video has a neat accent.) Once you’ve segmented it, you can slice it in thinner segments, as I’ve done, or you can leave it as it is. When you’re done, put the slices in a bowl, as this will get you some of the juice you’ll use for the dressing.

2. Slice the shallot.

3.  Assemble the dressing; for the juice, simply squeeze out a bit of juice from the half of the grapefruit you’re not using. Feel free to mix other spices of your choice into the dressing.

4. Toss dressing well with greens and shallots. Top with grapefruit slices and then salt and lots of black pepper. Enjoy!

And if you’re not a grapefruit person (it’s an acquired taste, as I know) this would be equally as delish with oranges or clementines.

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  1. ~Looks Good~