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Greens and Grapefruit Salad

Spring is in the air! As the bounty of winter citrus produce begins to yield to the tender greens of spring, this salad helps you bid farewell to winter and welcomes spring with open arms.

The line-up of ingredients:

Kale: Is loaded with antioxidant vitamins, and rich in the natural plant compounds called phytochemicals. Provides high doses of Vitamin K, A and C.
Spinach: One of the best food sources of vitamin K. It’s also rich in flavonoids compounds that do double duty as antioxidants and cancer-fighters.
Dandelion Greens: Contain more beta-carotene than any other green veggie, and have more vitamin A than any food except cod liver oil and beef liver! They are also rich in calcium, potassium, vitamin K and fiber.
Pink Grapefruit: Rich in vitamin C to help boost immune function and reduce inflammation. High in Lycopene which has been shown to have anti-tumor properties. The pectin in grapefruit helps lower cholesterol.
Pine Nuts: Contain vitamins E and K, healthy fats, and are rich in magnesium all of which will boost your energy and support heart health.
Avocado: An excellent source of healthy fats including oleic acid. Oleic acid is rich in antioxidants that help remove toxins from the body, helps boost memory and immune function and increases cardiovascular health.


Greens and Grapefruit Salad

  • Author: Tammie Duggar
  • Yield: 2-4 Servings 1x



4 cups fresh greens (My favorite are 3 large Kale leaves, some spinach and dandelion greens.)

1 pink grapefruit

1/4 cup pine nuts

1 avocado

1/41/2 cup Sweet Lemon Dressing


Wash, dry and finely shred your selection of greens. If using kale be sure to cut out the center stem and discard.

Cut the grapefruit in half and remove sections.

Lightly toast pine nuts over medium heat in a frying pan until golden brown.

Cut avocado in half lengthwise, remove seed. Cut avocado flesh into chunks and scoop out of the skin.

Prepare Sweet Lemon Dressing

Toss all ingredients together with 1/4-1/2 cup of the dressing.

Serves 2-4

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