Thursday, March 12, 2009
Citrus & Nut Butter Salad
The freshest fruit available right now in produce markets is citrus; minneola tangelos, navel oranges, and Rio Star ruby red grapefruits are plentiful, affordable, and delicious. I often make this salad when I want a light but energizing meal. All that's involved is slicing the fruit and tossing it with your favorite nut butter. You may adjust the ratio of fruit to nut butter to your liking. Use a sharp knife and a clean cutting board.
2 Rio Star ruby red grapefruits (or other citrus)
1 tablespoon organic peanut or almond butter
honey to taste (optional)
Place a washed grapefruit on the cutting board and slice in half across its "equator". Cut a small slice off the "north" and "south" poles of each half. Place a half grapefruit on the cutting board, wide side down, and carefully trim off the peel. Slice fruit into bite- sized pieces and transfer it to a bowl along with any juice which is left on the cutting board. When all the fruit is cut, add a tablespoon of nut butter to the bowl and toss lightly. Drizzle a little honey over the salad and eat!
Note: If you think you don't like grapefruit, you've never tasted a Rio Star ruby red. The flesh of the Rio Star is deep red, sweet, and juicy, without a hint of bitterness. Researchers in Israel found that consumption of one red grapefruit a day significantly lowered cholesterol levels in research subjects.