Raspberry Grapefruit Salad

2011 June 22

This upcoming long weekend (ohhh about 8 days and counting, I,m excited already!)… fresh and rehydrating salads are going to be in high demand. You’re going to want just the right combination of sweet, tart, and substantial, without any heavy creamy or meaty ingredients- especially with all those barbecues coming up!

Toss together some beautiful raspberry grapefruit salad and wow your eyeballs. Its just so gosh darn pretty. The recipe below serves about 2 people so you will want to double it for a family of 4. Its got lovely bright flavours, a little goes a long way. I even like to eat it as a main meal – if you are nut free, throw in some toasted pine nuts instead ofthe pecans and you are good to go. You can also serve it with your favorite barbecued protein in these GF tortillas .

Note: As featured in Our Spunky Holiday at www.thespunkycoconut.com

MyRealFoodLife.com

Raspberry Grapefruit Salad

Ingredients

1 pint raspberries
1 grapefruit de-sectioned and de-pithed (I slide a knife under the membrane, the insides come out easily that way)
1 generous handful of basil or mint
2 generous handfuls of pecans (roasted would be super) (Nut free: use roasted pine nuts, sunflower seeds or pumpkin seeds)
2 tbsp cold-pressed extra virgin olive oil
1 tbsp white balsamic vinegar (or white wine vinegar) (Raw food: use lemon juice or orange juice)
pinch of salt, to taste