Arugula And Ruby Grapefruit Salad
- 2 medium ruby red grapefruit
- 1 tablespoon fresh lime juice
- 1 tablespoon honey, raw unfiltered
- 1/4 teaspoon unrefined sea salt
- 6 tablespoons olive oil, unrefined extra virgin
- 2 tablespoons fresh mint leaves, chopped, plus leaves for garnish
- 6 handfuls arugula
- 1 head radicchio, cored and cut into strips
- 1/4 cup almonds, sliced, toasted (or sesame seeds)
- 1/2 cucumber, sliced thin
- Peel the grapefruits over a bowl and cut the segments free from the membrane. When you’ve removed all the segments, squeeze the membrane to extract all the juice into the bowl. Remove any seeds from the juice. Measure out 4 tablespoons of juice into a small bowl. Save the rest for another use (or drink it!).
- Whisk in the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drizzle about 1 tablespoon of the vinaigrette over the grapefruit segments. Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves. Garnish with the grapefruit segments, almonds(or sesame seeds), cucumbers, and a few mint leaves.
Arugula’s bitterness stimulates the flow of digestive juices, readying the digestive tract for what foods may follow. So if you are having a heavier meal after this salad, and your digestive system is a weak, the arugula will be of great assistance! This is of paramount importance because in order for nutrients to be absorbed they must be broken down into small enough particles for the body to absorb. You aren’t really what you eat, or digest… but what you absorb!
Grapefruit is high in vitamin C, lycopene and choline. It is known to also rev up your metabolism and helps to burn fat!