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Mediterranean Salad with Grapefruit

grapefruit salad

Enjoy this fresh, light salad and get the gut-healthy benefits of bitter greens & fruits along with satisfying complex carbs and the heart healthy goodness of olive oil. A true power salad!

Bitter foods are rich in compounds that stimulate healthy digestion aiding in the breakdown of fats and nutrient absorption. Additionally, they promote the growth of beneficial bacteria in the gut and increase the production of digestive enzymes.

Serves 2



For the Salad

2-3 cups Arugula

1/2 small Red Onion, thinly sliced.

1-2 Grapefruits, peeled and segmented.

1/2 Cup Roasted Sweet Potatoes, diced.

1/4 Cup Mature Feta Cheese, crumbled. 

1/2 Avocado (optional)

For The Dressing

2-4 TB grapefruit juice

1 TB Raw Honey

1/8 Cup Extra Virgin Olive Oil

Salt and Pepper to taste

grapefruit salad








In the bottom of a large bowl, whisk together dressing ingredients until well incorporated.

Once dressing is mixed, add all salad ingredients (except feta and avocado if using) on top of dressing, and gently toss to combine.

Top with feta and avocado.

Serve immediately.​


To make ahead

Peel and segment grapefruit, peel and slice onion, roast sweet potatoes and store in separate airtight containers in the refrigerator for up to 2 days. (Onions do not last long in the refrigerator once peeled, but can last MUCH longer when stored in a cool, dry dark place)

Combine dressing ingredients and store in an airtight container on the counter for up to 4 hours, or in the refrigerator* for up to a week. 

*Note that olive oil will solidify in the cold, and you'll need to bring it back to room temperature for at least an hour before serving for best texture. 

 Assemble salad when ready to serve, adding crumbled feta and avocado as in the original recipe. 


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