Almond, Blueberry and Grapefruit Salad
This grapefruit salad is packed with almonds, blueberries and topped with a light vinaigrette dressing, it’s fresh, bright and great for winter.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 Servings 1x
- Category: Salad
Ingredients
Scale
- Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh squeezed lime juice
- 1 1/2 teaspoons honey
- Freshly ground black pepper and sea salt to taste
- Salad
- 1 medium ruby red grapefruit
- 6 cups lightly packed baby spinach
- 1 cup fresh blueberries
- 2 ounces shaved Parmesan cheese
- 1/4 cup toasted almonds
Instructions
- In a small bowl, whisk together all vinaigrette ingredients until well blended; set aside.
- Use a large, sharp knife to cut the peel and pith off the grapefruit. Cut between the membranes to separate the grapefruit segments.
- Divide the spinach between salad plates. Top with blueberries, grapefruit sections, parmesan cheese and almonds. Drizzle dressing over salads and serve.
Nutrition
- Serving Size: 1 Serving
- Calories: 165
- Sugar: 11g
- Sodium: 79mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg