Celery • Pistachio • Mint
Serves 4
Citrus season in the US comes right in the nick of time during the cold, dreary months of winter and early spring when most people need to amp up their nutrient intake. I prefer Ruby Red grapefruit for this salad, and don’t skimp on the olive oil—it’s what really pulls the dish together.
wild bonus: Grapefruit contains an abundance or polyphenols, which help facilitate a beneficial balance of bacteria in the gut.
3 Ruby Red grapefruits
1 celery stalk, finely chopped
3 tablespoons pistachios, coarsely chopped
5 fresh mint leaves
Extra-virgin olive oil
Celtic sea salt
Peel and segment the grapefruits. Make sure all the pith is removed or it will taste bitter. Arrange the pieces neatly on a plate and sprinkle with the celery and pistachios. Tear the mint leaves and arrange them on top. Finish with a generous drizzle of olive oil and sea salt to taste.