grapefruit + avocado salad with ginger citrus dressing

Despite the comfort a hearty soup or stew brings me on winter's cold days and dark evenings, I often need a respite from those cozy flavors to reset the palate. That's where this bright salad comes in. Winter citrus—sweet-tart grapefruit in this case—and buttery avocado are the stars while a hint-of-ginger and citrus dressing gives a fresh zing. Arugula makes a sturdy base, but I love it with any lettuce: red leaf, butter, romaine. I added some seeds for extra crunch and extra protein. Your skin will not only appreciate all of the lovely nutrients packed into each bite, but the natural water content of citrus and greens are a powerful antidote to lackluster winter skin as well. Pair along with a bowl of soup or even a your favorite grain, seasoned and topped with a fried egg or two for a full meal. Believe me, it's as delicious as it is beautiful.


grapefruit  |  vitamin C: aids in collagen production to boost skin suppleness

avocado  |  monounsaturated fat (oleic acid): reduces inflammation  |  fiber: regulates digestive health |  vitamin E (antioxidant): prevents premature aging   |  folate: aid in cell repair  |  carotenoids: reduce inflammation and prevent premature aging

pumpkin seeds  |  protein: repairs damaged cells, boosts collagen production  |  zinc: aids in wound repair, collagen formation, regulates oil production, reduces inflammation

sunflower seeds  |  protein: repairs damaged cells, boosts collagen production  |  vitamin E (antioxidant): prevents premature aging

Grapefruit + Avocado Salad with Ginger Citrus Dressing
serves 3-4

1 large red or pink grapefruit, peeled
1/2 teaspoon fresh ginger, finely grated (I used a microplane)
3 tablespoons extra-virgin olive oil
1 avocado, peeled and sliced into 1/4-inch slices
3 tablespoons pumpkin seeds, toasted and salted
3 tablespoons sunflower seeds, toasted and salted
5 ounces arugula or 1 medium head butter lettuce, red leaf, or romaine

Prepare grapefruit pieces and make dressing. Supreme grapefruit over a bowl by running knife along each side of the membrane separating the segments, releasing segment (without membrane) and any juices into the bowl. When done supreming all segments, squeeze 4 tablespoons grapefruit juice from remaining grapefruit into another bowl or jar to make the dressing. Add ginger, olive oil, a generous pinch of salt, and freshly ground black pepper. Season to taste. Whisk or shake well to combine. 

Assemble salad. Toss greens 3/4 of dressing. Place in a shallow bowl or large plate. Scatter grapefruit supremes, avocado slices, and seeds on top. Get glowing!