I haven’t eaten a grapefruit since I was a kid. For many reasons. One being that I couldn’t eat fruit for the last two decades because of yeast overgrowth in my gut (candida) and another being that I pretty much lost my appetite for anything sweet during my 12-year health journey.

That said, I’ve finally started to get my sweet tooth back, which feels like I’m living again – learning how to bite into juicy apples and tart cherries and sweet grapefruits. It’s been divine to say the least. 

Grapefruit has a special place in my heart. It was the “dessert” my parents served my sister and I growing up. My father would peel the grapefruit, and my sister and I would wait with anticipation for who would get the next peeled segment. It was pure joy and so much fun. It also made me appreciate the natural sweetness for desserts and, hence, why I really don’t have a sweet tooth.

This recipe is the perfect end-of-summer escape for you to dive into in your kitchen. It’s literally a garden in a bowl and I think you’re going to love it. 

Put on our Kitchen Playlist, turn on the air conditioning or your fan, and have fun. That’s what all of this is about. Enjoy yourself and enjoy these last few weeks of the summer heatwave.

 

SHOP the RECIPE

 

 

Carrot Grapefruit Salad with Avocado
Serves: 2
 
Prep
Cook
Total
 

This easy salad is the perfect end-of-summer escape. It's literally a garden in a bowl, featuring greens, carrot ribbons, and grapefruit of course.

Author: Amie
Recipe type: Entree

Ingredients

  • 4 cups baby kale
  • 4 small radishes
  • 3 large carrots peeled lengthwise
  • 1 large ruby red grapefruit peeled and segmented
  • 1 large ripe avocado peeled, pitted, and diced
  • 2 Tbsp. extra-virgin olive oil
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 handful torn fresh parsley
  • 1/4 tsp. crushed red pepper flakes

Instructions

  1. In a large shallow serving bowl, combine the kale, radishes, carrots, grapefruit and avocado. Drizzle with the olive oil and season to taste with sea salt and pepper.

  2. Garnish with fresh parsley and crushed red pepper flakes. Serve at room temperature.

  3. Store leftovers in a sealed container for up to 2 days.

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