SERVES 4
INGREDIENTS:
DRESSING:
juice of 1 small pink grapefruit (about ¼ to ½ cup)
¼ avocado
¼ to ½ teaspoon minced garlic
OPTIONAL INGREDIENTS:
⅛ teaspoon salt and ground pepper combined
SALAD:
6 to 8 cups mixed greens
1 pink grapefruit, peeled and seeded with membrane removed- large dice
⅓ cup pumpkin seeds or slivered almonds
¼ cup pomegranate seeds
PREPARATION:
1. In a blender, puree pink grapefruit juice, avocado, garlic, salt, and pepper to a creamy dressing consistency. If it is too thick, add a little cold water 1 teaspoon at a time or a little more juice.
2. If desired, lightly toast the pumpkin seeds or slivered almonds. (I prefer them raw.)
3. Toss the greens, grapefruit, and pomegranate seeds with the dressing, and top with pumpkin seeds or almonds.
4. Divide evenly among four salad plates and serve.
NUTRITIONAL INFORMATION PER SERVING FOR DRESSING: 17.5 calories, 0.3g protein, 4.3g carbohydrates, 1.3g fiber, 2.5g sugar, 0.1g fat, 0.0g saturated fat, 0.0mg cholesterol, 0.0mg sodium
NUTRITIONAL INFORMATION PER SERVING FOR SALAD: 139.6 calories, 5.7g protein, 21.4g carbohydrates, 2.4g fiber, 7.5g sugar, 4.5g fat, 0.8g saturated fat, 0.0mg cholesterol, 40.0mg sodium