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Escarole Salad with Avocado and Grapefruit

January 4, 2012

Happy New Year! Although this is a quick little post, it is my lunch break…from my bigger writing project (which I hope to be able to share with you all at some point!) To balance my  whole-grain heavy breakfast (of amaranth with tahini and apricot fruit preserves), I made a “use it up” salad with what I had in the fridge. Eat alongside fish and with quinoa or rice for dinner.

Escarole Salad with Avocado and Grapefruit  Recipe:

Serves 1

Ingredients:

1 small grapefruit, supremed (reserve juice)

sprinkle of: salt, pepper, cayenne, coriander, cumin

1 scallion, sliced

1 celery stalk, sliced

2 cups escarole, chopped

1 avocado, cubed or sliced

1/4 cup toasted pepitas

1 tablespoon fresh dill, roughly chopped

1 tablespoon fresh mint, roughly chopped

Procedure:

In a medium sized bowl, add spices and scallion to grapefruit juice (letting the onions sit in the acidic juice will mellow the flavor while you prep the other ingredients. Add all other ingredients, toss and eat!

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