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Spiced Ruby Red Grapefruit Salad

Serves 2.


    Spiced Ruby Red Grapefruit Salad

    Give retro broiled grapefruit the morning off and make a robust citrus salad instead. Ginger, lime, and black pepper perk up sweet-sour-bitter pink grapefruit segments for a sophisticated side for breakfast in bed. The best part: this recipe’s core ingredient is ultra heart-healthy. Women who eat grapefruit as part of a healthy diet may see higher HDL (good) cholesterol, as well as lower triglycerides and C-reactive protein.


    Sleep-in option

    Segment grapefruit up to 1 day in advance and store airtight in refrigerator, in its juices. Dress with spices right before serving.


    Spiced Ruby Red Grapefruit Salad


    • 1 large or 2 small ruby red grapefruits, cold
    • 1 tsp (5 mL) grated fresh ginger
    • 1 tsp (5 mL) lime zest
    • 1/2 tsp (2 mL) coconut sugar
    • 1/4 tsp (1 mL) ground black pepper or pink pepper


    Per serving:

    • calories43
    • protein1g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates11g
      • sugars1g
      • fibre1g
    • sodium0mg



    Using sharp knife, peel and segment grapefruit into large bowl and squeeze in juice from the core and pith. Gently mix in ginger, lime zest, coconut sugar, and black pepper. Serve immediately.


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    This recipe is part of the Good Morning, Valentine collection.



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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.