Use your imagination. Instead of grapefruit, you can use raspberries or plums. Instead of fennel, try celery or raw zucchini. Instead of avocado, double the portion of pumpkin seeds or hemp seeds — maybe even drizzle the salad with tahini? You can add more protein: shrimp or silken tofu, or perhaps cook some black quinoa. Or make the salad even more “savory” with greens, tomatoes, and raw young beets? Either way, the formula remains the same: a mix of greens with bitter notes, healthy fats, and 2–3 juicy and crunchy fruits or vegetables.
- 1 small grapefruit
- 1 small avocado
- mix of greens (preferably with bitterness — chicory, arugula, mizuna)
- hemp seeds or pumpkin seeds
- 1 fennel bulb (or thinly sliced raw young beet)
- lemon juice
- olive oil
Lay the greens on a plate and top with thinly sliced fennel and grapefruit. Add more seeds or protein if desired. Dress with olive oil and lemon juice. The perfect salad for warm seasons, ready in just 5 minutes — for breakfast, lunch, or dinner.
Lay the greens on a plate and top with thinly sliced fennel and grapefruit. Add more seeds or protein if desired. Dress with olive oil and lemon juice. The perfect salad for warm seasons, ready in just 5 minutes — for breakfast, lunch, or dinner.
