PREP: 20 minutes | COOK: 0 minutes | YIELD: 6 x 1½-cup servings
Pomelo is a citrus fruit native to Southeast Asia. Iэve included it here as a balancing flavor against the bitterness of arugula, radicchio and endive. With the addition of avocado you’ve got a smooth, exciting and oh-so-good-for-you side dish!
2 cups (480 ml) baby arugula
½ head radicchio, cored and cut into bite-sized pieces
1 Belgian endive, stalk end trimmed ½-inch, and cut into 1-inch pieces
¼ small red onion, thinly sliced
1 pomelo, or large red grapefruit
1 tsp (5 ml) red wine vinegar
2 tsp (10 ml) lemon juice
1 Tbsp (15 ml) extra virgin olive oil
½ tsp (2.5 ml) brown rice syrup, yacon syrup or pure honey
¼ tsp (1.25 ml) sea salt
Pinch freshly ground black pepper
1 avocado, pitted and diced into 1-inch pieces
Add arugula, radicchio, endive and red onion to a large salad bowl.
To prepare pomelo, cut off the top and bottom to expose the pink flesh of the fruit. Stand pomelo on one of the cut ends, and cut down the side of the fruit to remove peel and pith. Using a paring knife, cut in between the membranes to remove pomelo segments. Cut each segment into small, bite-sized pieces and add to the bowl of greens.
In a small bowl, whisk together vinegar, lemon juice, olive oil, syrup or honey, salt and pepper, and pour over salad. Toss to combine. Add avocado, and gently toss again. Serve immediately.
NUTRITIONAL VALUE PER SERVING:
Calories: 74 | Calories from Fat: 50 | Protein: 1.3 g | Carbs: 6 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 48 mg | Cholesterol: 0 mg
