Blood orange and grapefruit salad with cinnamon
Savor the zesty combination of blood orange and grapefruit in this refreshing salad with a hint of cinnamon. Perfect for a burst of citrus flavor!
Ingredients:
- 2 large pink grapefruits
- 2 blood oranges
- 1/4 cup extra-virgin olive oil
- 2 tablespoons raw apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 cup chopped fresh sage
- Freshly ground black pepper
- 1/2 teaspoon ground cinnamon, for dusting
Instructions:
- Start by leaving the skin on the fruits as this will help with slicing them thinly. Use a sharp knife to slice the grapefruits and oranges into thin rounds. Gently peel off the skin from the edges of each round either using your fingers or by creating a small incision in the skin and carefully peeling it off. Handle this process delicately to maintain the round shape of the fruits.
- Combine olive oil, vinegar, salt, sage, and pepper to taste in a small bowl, whisking well.
- Place the fruit rounds on a large platter or plate, alternating the different colors. Drizzle the vinaigrette over the fruits and sprinkle with cinnamon just before serving. Enjoy immediately or store in a sealed glass container in the fridge for up to 1 day.
Summary:
- Calories: 976 kcal
- Fat: 59 g
- Protein: 11 g
- Carbs: 119 g
- Potassium: 1715 mg
- Magnesium: 226 mg