SERVES 4 – 6
This bright salad highlights several preferred ingredients for fighting age-related eye diseases. Pink grapefruit contains lycopene, shown to reduce inflammation and prevent cell damage. When you pair grapefruit with avocado, the avocado’s healthy fats help increase lycopene absorption, making it more available for your body to use.
4 pink grapefruits
12 celery ribs
2 avocados
¼ teaspoon ground cumin
2 teaspoons olive oil
1 teaspoon honey
Sea salt
¼ cup freshly chopped parsley, for garnish
Prepare the grapefruits according to the instructions on Preparing Citrus Fruit.
Using a sharp knife, slice the celery thinly on a deep angle to create elongated Vs. Place in a serving bowl. Top with the grapefruit slices (reserve the juice). Cut each avocado lengthwise in half. Remove and discard the pit. Use a large spoon to scoop the fruit out of the shell in 1 piece. Cut crosswise into half-moon slices. Place on top of the grapefruit slices.
Place the cumin in a dry skillet over medium-high heat. Gently stir or shake the pan. When it becomes fragrant, add the olive oil and honey; swirl to combine. Remove from the heat. Add 2 tablespoons of the reserved grapefruit juice and a generous pinch of salt; swirl to combine. Pour over the salad. Garnish with the parsley. Gently toss at the table.
Tip: If not serving immediately, prepare the dressing and set it aside. Brush the avocado slices with some of the reserved grapefruit juice, cover the salad with plastic wrap, and store in the refrigerator for up to 2 hours.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 200 |
| Protein: | 3 g |
| Fiber: | 8 g |
| Fat: | 14 g |
| Saturated fat: | 2 g |
| Sodium: | 220 mg |
| Vitamin A: | 1,754 IU |
| Vitamin C: | 50 mg |
| Vitamin E: | 3 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 1,028 µg |
| Lutein and zeaxanthin: | 665 µg |
| Lycopene: | 1,162 µg |
“Why not go out on a limb? Isn’t that where the fruit is?”
— Frank Scully, author