Summer is a fantastic time for salads in my opinion. They’re light, they’re fresh and easy to assemble, and they’ll leave you feeling fed without feeling weighed down. This salad was delicious. The only thing I really missed was some cheese to counter the acidity, but even without the cheese, it was still a delicious salad perfect for these hot summer days!
You wouldn’t think that Avocados and Grapefruit would go together, but they do and it’s delectable. This salad is extremely easy to put together as well, with the most complicated thing being how to cut the Grapefruit which I will link a video too. If you’re looking for something to make quickly so you can get back to sunbathing or swimming in your pool, this is a great option. I got this recipe from Fillmore Kitchen.
I also added some Prosciutto to bump up the protein a bit, and also because it tastes great.
- 2 cups arugula
- 1 avocado, sliced
- 1 grapefruit, sliced
- A few slices of Prosciutto (I liked to wrap the slices so they looked like a rose).
- half lime, juiced
- drizzle Extra Virgin olive oil
- flaky sea salt
- freshly cracked pepper
- 1/2 tsp Aleppo pepper red chile flakes also work but will be spicier (I used Red Chili flakes and it was too spicy, so if you choose to use this option, please be very sparingly with it).
- handful cilantro, roughly chopped
Add arugula to a serving dish. Arrange avocado and grapefruit slices on top of the arugula.
Pour the lime juice over the salad. Drizzle with olive oil (you only need a little). Add freshly cracked pepper, a bit of flaky sea salt, and Aleppo pepper. Top with cilantro.
The salad is best enjoyed right away but can be stored in the fridge for about an hour if you must, as the lime juice will preserve the avocado a bit.