Grapefruit Avocado Salad with Hearts of Palm

• Produce

  • 2 Avocados
  • 6 cups Baby arugula
  • 1/4 cup Cranberries, dried
  • 1 15 oz can Hearts of palm

• Condiments

  • 2 tbsp Apple cider vinegar or lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Olive or avocado oil
  • 1/2 tsp Pepper, ground
  • 1 Pepper, freshly ground
  • 3/4 tsp Sea salt

• Nuts & Seeds

  • 1/2 cup Rosemary candied pecans

• Other

  • 2 Large texas red winter sweetz grapefruit

Found on eatingbirdfood.com

Description

Ingredients

• 6 cups baby arugula
• 15 oz can of hearts of palm, sliced
• ½ cup rosemary candied pecans
• ¼ cup dried cranberries
• 2 avocados, sliced
• 2 large Texas red Winter Sweetz grapefruit
• ¼ cup olive or avocado oil
• 2 Tablespoons apple cider vinegar or lemon juice
• 1½ Tablespoons maple syrup
• ½ Tablespoon dijon mustard
• ¾ teaspoon sea salt
• ½ teaspoon ground pepper
• freshly ground pepper

Directions

• Make dressing: Add apple cider vinegar, maple syrup, dijon mustard, sea salt and pepper to a small bowl. Slowly whisk in oil until the dressing is emulsified. Set aside.
• Segment grapefruit and slice avocado.
• When ready to serve, place arugula in a large bowl. Layer the avocado and grapefruit segments along the edge of the bowl, top with hearts of palm, candied pecans and cranberries. To serve, drizzle dressing over salad and plate.

Nutrition