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.
- 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
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.
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.
(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.