Bet you didn’t know that February is also National Grapefruit Month? With everything else going on, how could you?
Grapefruit is loaded with vitamin C, powerful antioxidants, fiber, and has less calories and sugars than its compatriot orange juice. For a jump start in the morning, why not a glass of freshly squeeze grapefruit juice? Or halve a grapefruit and eat it with one of these fancy spoons.
In the afternoon try one of our favorite and freshest salads for lunch, and if you happen to live in California, winter is grapefruit season. Which means they come bearing sweetness and juice.
2 medium ruby grapefruit,
1 head Boston lettuce, washed and torn into bits
2 medium Hass avocados
1 medium shallot, minced
1 teaspoon white wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground pepper
- Using a sharp knife, cut the skin and white pith off the grapefruit. The pith is the bitter part you want to avoid.
- Over a large serving bowl, cut the grapefruit into segments, preserving as much juice as you can.
- Transfer 2 tablespoons of the juice to small bowl. Add the diced shallot, olive oil and vinegar. Whisk and incorporate. Season with salt and pepper.
- Place lettuce in the large serving bowl with the avocado (cut into 1/4 slices or chunks).
- Drizzle dressing over all ingredients.
- Salt and pepper. Serve.