Recipe: Avocado Grapefruit Tarragon Salad

Tart and tangy grapefruit provides the foil for fatty, rich-tasting avocado.
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Tart and tangy grapefruit provides the foil for fatty, rich-tasting avocado. Tarragon is a French herb, with long blade-like shaped leaves, that has a light, licorice aroma. If you can’t find it, mint works just as well.

Ingredients

  • 1/4 cup tarragon or mint leaves, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon mild or hot chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 avocados, cut into wedges
  • 2 pink grapefruits, peeled, cut into 1/2-inch slices
  • 1 pound baby kale, watercress, or spinach

Preparation

Place the tarragon or mint, olive oil, vinegar, mustard, chili powder, salt, and black pepper in a large bowl; whisk well to combine. Add the greens and toss well. Top with the grapefruit and the avocado, and serve immediately.

Ayurvedic Add-ins

For Vata: Swap the grapefruit for oranges.

For Pitta: Swap the grapefruit for oranges.

For Kapha: Cut one of the avocados and add an additional grapefruit.

Serves 4

(Serving 2 cups) 274 calories, 6 g protein, 25 g carbohydrates, 8 g sugars, 17 g fat (9 g saturated), 0 mg cholesterol, 3 g fiber, 226 mg sodium

Safety note: If you take prescription medication, check with your doctor before enjoying grapefruit.

Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books. 

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