PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES MAKES 4 SERVINGS MUFA: OLIVES, WALNUT OIL PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES MAKES 4 SERVINGS MUFA: OLIVES, WALNUT OIL
Top this refreshing salad with pan-seared or grilled shrimp or scallops.
2 ruby red grapefruits
2 tablespoons walnut oil
1 tablespoon gluten-free rice vinegar
¼ teaspoon coarsely ground black pepper
1 large fennel bulb, thinly sliced
20 oil-cured black olives, pitted and chopped
¼ cup chopped fresh mint
1. With a small knife, cut away the peel and white pith from each grapefruit. Working over a small bowl, cut the flesh into segments, cutting them out of their membranes into the bowl. Squeeze the juice from the membranes. With a slotted spoon, transfer the grapefruit segments to a large bowl, leaving the juice behind. Add the oil, vinegar, and pepper to the small bowl and whisk with the juice.
2. Add the fennel, olives, and mint to the grapefruit sections. Drizzle with the juice mixture, tossing gently to coat well.
Nutrition per serving: 145 calories, 2 g protein, 19 g carbohydrates, 9 g total fat, 0.5 g saturated fat, 3 g fiber, 178 mg sodium
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Serve with ½ cup cooked quinoa (111) and 3 ounces roasted chicken breast (140). TOTAL MEAL: 396 calories |