Sun-sational Grapefruit and Avocado Summer Salad

A combo recently came into my life, grapefruit and avocado! So tropical, so refreshing, so flavorful, it is so good! Reading a new book I got, The Suja Juice Solutions book, I came across a cucumber, grapefruit, avocado salad (called Sunrise Grapefruit and Avocado Salad in the book) and it was like a smack upside the head! I have had oranges and avocado on a salad before but never tried grapefruit, and adding cucumber and cinnamon to the mix, genius! It was one of the breakfast recipes listed in the book. After having it almost daily I decided to transform it into a delicious salad for lunch or dinner by adding to it. I use to make a cold quinoa salad a couple summers ago with avocado and citrus or other fruits. It was the summer I practically lived off quinoa salads. So the quinoa was a no brainier for this salad. Adding greens and quinoa rounded the salad out perfectly for a delicious filling lunch or dinner salad. The quinoa adds some carbs and plant protein, as well as some texture. The greens, I decided on a blend of arugula and spinach, add an extra nutrient packed punch and more color to the salad.

After a weekend like I just had up north at the cabin I’m ready for an overdose of fresh fruits and veggies and this is on the menu for sure this week!

Sun-sational Grapefruit and Avocado Summer Salad
Makes 4-6 servings
1c quinoa, or 3c cooked and cooled quinoa
4c arugula and spinach mix or baby spinach (used Earthbound Farms Organic Baby Arugula & Baby Spinach Mix)
2 large cucumbers, or 4 smaller ones
2 ripe avocado, but not too soft
2-3 grapefruit
1/2-1 tsp cinnamon
sea salt and stevia to taste, optional
for a sweet and spicy flavor add a sprinkle of cayenne

Cook quinoa, if you haven’t already done so, according to package instructions and cool. Slice cucumbers and cut slices in half or quarters depending on the size of your cucumbers. Slice grapefruit in half horizontally and cut our segments with a grapefruit knife. If you do not have a grapefruit knife with a sharp knife cut around the outside of the cucumber cutting the fruit away from the peel and remove segments from membranes with your fingers. Cut avocado in half, remove pit, and dice avocado. Toss or plate arugula/spinach, quinoa, cucumber, and grapefruit. Squeeze grapefruit halves over the salad as the juice with cinnamon will be the “dressing”. Gently toss with cubed avocado or top salad with avocado if plating. Sprinkle with cinnamon and optional sea salt and or stevia as desired. Enjoy!

Find more Meatless Monday inspiration using the link below.