When I was eating 9 cups of veggies a day, I got used to eating large quantities of fresh vegetables and found I missed it when I switched to a diet that didn’t require so much food. I’ve been satisfying my veggie cravings with green salads. Usually I don’t post salad recipes since they’re something I throw together from the contents of my refrigerator and cupboards but I had several requests for my grapefruit vinaigrette.
Juice of one ruby red grapefruit
2 Tbs olive oil
1/2 tsp ginger, finely grated
1/4 tsp sea salt
1/4 tsp black pepper
Whisk ingredients together and dress salad right before serving.
Shrimp and Grapefruit Salad
8-10 leaves of romaine lettuce
8-10 leaves of Tuscan kale, veins & stems removed
12 medium shrimp, cooked, cleaned and peeled
1 avocado, sliced
1 ruby red grapefruit, cut into supremes
1 small red onion, diced
1/4 cup toasted almond slices
Cut or tear the lettuce and kale into bite-sized pieces and place in a large bowl. Toss greens with red onion and almonds. Lay shrimp, avocado slices, and grapefruit supremes on top of the salad. Drizzle with vinaigrette and serve.