This is a quick, simple, and light lunch salad. I was concerned at first because I didn’t want to eat any fats in my dressing today, but the flavor was perfect without them. When the husband ate his bowl in 20 seconds flat, I knew there was no cause for alarm.
Pink Grapefruit Salad
- 1/2 pink grapefruit per serving
- 1 pinch of salt per serving
- 1/4 cucumber per serving
- 1 handful fresh spinach per serving
- 2 Tbls. pecan halves per serving
Peel grapefruit and remove 1 section. Peel away all of the membrane and place the section in a small bowl. Macerate (smash until the juice runs out) the piece and then sprinkle with salt.
Peel the cucumber and slice lengthwise in half and then into 1/4’s. Slice 1/4 of the cucumber into 1/4 inch triangles. Scoop the cucumber slices into the salt brine you just made and stir them to coat.
Clean and pinch off any long stems from the spinach leaves. Arrange a handful in an individual salad bowl. Working over the spinach, remove half of the grapefruit sections from the grapefruit, making sure no white is still attached to the fruit.
Pour the cucumber mixture over the spinach.
Finely chop the pecan halves and sprinkle over the salad.