Ingredients

4 Servings

Produce

  • Pink Grapefruit 2

  • Oranges 2

  • Hass Avocados 2

  • Radishes 6

  • Chives 4 Tbsp

  • Fresh Arugula 10 g

Pantry

  • Extra Virgin Olive Oil 80 ml

  • Black Pepper 1/2 tsp

Canned/Bottled Goods

  • Honey 2 Tbsp

Spices

  • Salt 1 tsp

Preparation

  1. Ingredient Prep

    Prepare ingredients & add to a large bowl. Reserve radishes & chives for garnish. Juice non-segmented part of orange & grapefruit into a small bowl. The juice will be used for the dressing!

    • 2 , segmented, juiced Pink Grapefruit
    • 2 , segmented, juiced Oranges
    • 6 , thinly sliced Radishes
    • 4 Tbsp , batons Chives

  2. Salad Assembly

    Add ingredients to orange & grapefruit slices.

    • 2 , chunked pieces Hass Avocados
    • 10 g Fresh Arugula

  3. Dressing Creation

    Combine wet ingredients & mix well. Pour over salad, toss to coat. Season with salt & pepper.

    • 2 , segmented, juiced Pink Grapefruit
    • 2 , segmented, juiced Oranges
    • 80 ml Extra Virgin Olive Oil
    • 2 Tbsp Honey
    • 1 tsp Salt
    • 1/2 tsp Black Pepper

  4. Serve and Enjoy!

    Plate in a bowl or on a platter and garnish with radish slices & chives. If desired, drizzle with extra virgin olive oil. Salt & pepper to taste!

    • 6 , thinly sliced Radishes
    • 4 Tbsp , batons Chives

Suggested Meals

Gluten Free

Pumpkin Pancakes

Salsa Verde

Salmon Fillet

BBQ

Ribs

Carrot

Salad

Paleo Courgette

Carrot Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 430 kcal  
Total Fat 32 g 40%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 27 g  
Cholesterol 0 mg 0%
Sodium 590 mg 25%
Total Carbohydrate 36 g 13%
Fiber Total Dietary 10 g 35%
Sugars Total 24 g  
Protein 4 g 7%
Vitamin C 95 mg 110%
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By Innit Culinary Team