This refreshing grapefruit and mint salad is a perfect side dish to cool down a hot summer day. It’s full of vitamins, minerals, antioxidants, healthy fats, fiber, and a little protein. Plus, it’s a unique flavor combination to shake things up!
Grapefruit is rich in vitamin C, supporting our immune systems and our body’s production of collagen. Keep in mind that several medications, including blood pressure lowering medications and some anti-anxiety drugs, can interact with grapefruit. We recommend checking with your prescribing physician if you’re on any medications before consuming grapefruit. Orange works well in place of grapefruit in this recipe.
Quinoa is a whole grain that’s gluten free. It contains more protein than other grains and is a source of fiber. Plus, it’s quick and easy to cook.
Mint is known for its digestive benefits. It aids in the production of bile to help us digest fats, and it relaxes the muscles of the GI tract. Note that some people who experience acid reflux may have symptoms of heartburn with mint due to the fact that it relaxes these muscles. Cilantro is a great mint alternative in this recipe if mint isn’t your thing.
We chose a combination of radicchio and spinach for the leafy greens here. Radicchio is bitter. Bitter flavors might take some time to get used to, but they are so good for you! If you don’t like the bitter taste, start with a smaller portion of radicchio in the recipe and increase the amount of spinach. Bitter foods support the production of stomach acid, which is necessary to break down our food and absorb all the nutrients.
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 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon apple cider vinegar
1 lemon, juiced
Salt and pepper to taste
Instructions:
Combine all ingredients and serve immediately.
Serve with wild-caught salmon to make it a meal
