Quinoa Grapefruit and Mint Salad

Looking for a light, vibrant, and nourishing dish to beat the heat this summer? This Quinoa Grapefruit and Mint Salad is more than just a refreshing side—it’s a functional food celebration of summer. Packed with cooling hydration, antioxidants, digestive support, and blood sugar-balancing nutrients, this recipe supports your body from the inside out.

It’s also incredibly versatile—serve it as a side or top it with wild-caught salmon or grilled chicken for a complete meal that’s satisfying, anti-inflammatory, and blood-sugar friendly.

Why This Salad Supports Summer Wellness

• Hydrating & cooling: Grapefruit and mint help regulate body temperature, hydrate, and refresh.

• Supports digestion: Bitters, mint, and apple cider vinegar all prime the digestive system.

• Balances blood sugar: Fiber-rich quinoa and healthy fats from pistachios and olive oil help stabilize post-meal glucose.

• Nutrient-packed: You’ll get a rich array of vitamins C, E, and A, plant protein, antioxidants, and minerals like magnesium and potassium.

Ingredient Benefits Breakdown

Grapefruit: A citrus superstar rich in vitamin C, grapefruit helps boost immunity, support collagen production, and quench inflammation. It’s hydrating and refreshing, but note: it can interact with certain medications, especially statins and some anti-anxiety drugs.

Swap for orange if needed!

Quinoa: A gluten-free, high-protein pseudo-grain that’s rich in fiber, iron, and magnesium—nutrients often lacking in summer diets. It provides steady energy and keeps you feeling full without heaviness.

Mint: Cooling and carminative, mint helps stimulate bile flow for better fat digestion and can soothe the gut. For those with acid reflux, sub with cilantro for similar detox and digestive benefits.

Radicchio & Spinach: Radicchio brings a slightly bitter edge, which is fantastic for stimulating stomach acid and enhancing nutrient absorption. Spinach is a gentle leafy green rich in folate, vitamin K, and iron. Start with less radicchio if you’re easing into bitter flavors.

Pistachios: A crunchy source of healthy fats, fiber, plant protein, and vitamin B6—great for blood sugar and hormone support.

Celery: Hydrating and mineral-rich, celery adds a subtle crunch and supports electrolyte balance on hot days.

Feta Cheese: Provides a satisfying salty contrast, along with calcium and protein. You can swap with a dairy-free cheese or omit, depending on your needs.

Dressing: Olive Oil, Lemon, Honey, ACV - This simple vinaigrette supports digestion, adds brightness, and balances the bitter, sweet, and tangy flavors. Apple cider vinegar can help with blood sugar regulation and stomach acid production.

Ingredients

• 1/2 large grapefruit, peeled and segmented

• 1/4 cup fresh mint leaves, roughly chopped

• 1/4 cup celery, chopped

• 1/4 cup pistachios, chopped

• 1 cup baby spinach

• 1 small head of radicchio, leaves torn

• 1 cup cooked quinoa

• 1/3 cup feta cheese, crumbled

• 2 tbsp extra virgin olive oil

• 1 tsp honey

• 1 tsp apple cider vinegar

• Juice of 1 lemon

• Salt and pepper, to taste

Instructions

1. Whisk together olive oil, honey, vinegar, lemon juice, salt, and pepper.

2. In a large bowl, combine quinoa, grapefruit, greens, mint, celery, pistachios, and feta.

3. Toss with dressing and serve immediately.

Pro tip: For added protein and omega-3s, top with wild-caught salmon or grilled chicken.

Final Thoughts

This salad isn’t just a meal—it’s a functional medicine approach to eating seasonally, supporting digestion, and nourishing your skin, gut, and hormones. It’s light yet satisfying, bursting with flavor, and a great way to add more plants, fiber, and color to your plate.

Try it chilled on a hot day, pack it for a picnic, or serve it with grilled fish for an easy summer dinner.

Let food be your skincare, your energy, and your medicine—starting with your next bite.

Quinoa, Grapefruit, Mint Summer Salad