Grapefruit and hazelnut salad

Indulge in the citrusy tang of grapefruit paired with the crunchy goodness of hazelnuts in this refreshing salad bursting with contrasting flavors.

Ingredients:

• 1 head butter lettuce
• 1/2 red onion, sliced thin
• 1 grapefruit – zest, supremes and juice
• 1 cup hazelnuts, toasted
• 1 teaspoon champagne vinegar
• olive oil
• salt / pepper to taste

Instructions:

1. Rinse and rip the butter lettuce into small pieces. Transfer to a large bowl.
2. Using a mandolin or a sharp knife, thinly slice the red onion. Let it soak in vinegar for 10 minutes. Mix the onion and vinegar with the lettuce after the 10 minutes.
3. Bake the hazelnuts in a 350-degree oven for 10 minutes until they turn slightly golden. Once cooled, add them to the salad.
4. Grate the zest of half a grapefruit over the lettuce mixture. Segment the grapefruit so that only the juicy pieces are added to the salad; then squeeze the remaining juice over it.
5. Drizzle some olive oil over the salad.
6. Season with salt and pepper according to your preference.
7. Mix well and serve promptly.
8. Bon appétit!

Summary:

• Calories: 924 kcal
• Fat: 87 g
• Protein: 23 g
• Carbs: 30 g
• Potassium: 1356 mg
• Magnesium: 245 mg