Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Honeyed Grapefruit Salad with Pink Peppercorns
A light and refreshing salad with baby salad leaves, grapefruit, pink peppercorns, avocado and a honey dressing.
Course
Salads and Vegetables
Cuisine
American
Keyword
Grapefruit Salad
Special Diet
Gluten Free, Vegetarian
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
Calories
356
kcal
Author
The Worktop
Ingredients
Salad
1
15-ounce
bag of baby salad leaves
(140 grams) (I used a mix of watercress, baby spinach, baby kale, and arugula)
1
ripe avocado
- sliced
1
pink grapefruit
- peeled and segmented
½
teaspoon
pink peppercorns
- lightly crushed
Dressing
1 ½
tablespoons
honey
1 ½
tablespoons
extra virgin olive oil
½
tablespoon
cider vinegar
pinch of salt
Instructions
Make the dressing
In a small bowl, whisk everything together until smooth. Set aside.
Make the salad
In a large bowl, toss the salad leaves in the dressing. Serve onto individual plates.
Top each plate of salad with the pink grapefruit segments and avocado slices. Finish with a sprinkling of the crushed pink peppercorns.
Nutrition
Calories:
356
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Cholesterol:
0
mg
|
Sodium:
8
mg
|
Potassium:
653
mg
|
Fiber:
8
g
|
Sugar:
22
g
|
Vitamin A:
1560
IU
|
Vitamin C:
48.4
mg
|
Calcium:
39
mg
|
Iron:
0.8
mg