Grapefruit, Avocado and Red Chicory Salad

A fresh, crunchy mixed salad that embraces the goodness of seasonal ingredients at their very best. You're gonna fall for this colourful salad, not only it tastes great but it's also vibrant and filling. Top bonus it comes together in just 15 minutes and makes quite an impression to your senses. Who's ready to be mesmerised?

Serves: 2

Prepare: 15 minutes

Ingredients:

• 1 grapefruit
• ½ red onion, finely chopped
• 1 tsp raw honey
• 2 tbsp extra virgin olive oil
• 100g mixed baby leaf salad or pea shoots
• 1 avocado, sliced
• 1 bulb red chicory, ends trimmed and leaves separated
• 1 tsp apple cider vinegar or lemon juice
• handful of chopped walnuts
  

Method:

1. Segment the grapefruit by cutting away the skin at the top and bottom. Working around the curve of the fruit and cutting from top to bottom, slice away all the skin and pith. Hold the fruit over a bowl to catch the juices and cut between the membranes to release the segments. Set the segments aside, then squeeze out any remaining juice from the membrane into a bowl. Stir the red onion, honey and olive oil. Mix well to combine and leave to rest.

2. Arrange the mixed leaf salad, avocado, chicory and grapefruit segments into a big serving plate.

3. Whisk the apple cider vinegar (or lemon juice) into the grapefruit juice and season lightly with sea salt and black pepper. Spoon the dressing over the salad, sprinkle the chopped walnuts and serve immediately.

Tip: Serve with crunchy bread as a light meal. If you're not vegan serve with duck breast or oily fish such as mackerel. Alternatively this salad goes wonderfully with feta cheese scattered on top for an extra kick in flavour.