Avocados, full of brain-boosting vitamin E and a monounsaturated fat that helps lower blood pressure, bring a creamy deliciousness to this healthy, easily made salad.
You’ve heard people talk about good fat versus bad fat, but avocados are the best, full of brain-boosting vitamin E and a monounsaturated fat that helps lower blood pressure—which can help lower the risk of cognitive impairment. This salad is a gorgeous, delicious way to keep your brain in top shape.
|1 medium grapefruit||¼ tsp. sea salt, plus sprinkling to taste|
|2 Tbsp. freshly squeezed grapefruit juice||¼ c. extra-virgin olive oil|
|1 tsp. lemon zest||4 c. loosely packed arugula or mixed greens|
|1 Tbsp. freshly squeezed lemon juice||½ c. shaved fennel or celery|
|1 Tbsp. freshly squeezed lime juice||¼ c. fresh mint leaves, chopped|
|1 Tbsp. honey||1 avocado, sliced|
|1 tsp. grated ginger|
1. Cut skin and membrane away from grapefruit. When all the segments are out, squeeze remaining juice into small bowl and add more grapefruit juice as needed to make 2 tablespoons.
2. Add the zest, lemon juice, lime juice, honey, ginger and 1⁄4 teaspoon of salt. Stir to combine.
3. Slowly pour in olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.
4. Mix arugula, fennel and mint in large bowl. Add a tablespoon or two of dressing and toss.
5. Top with avocado and grapefruit segments, and drizzle with a little more dressing and a light sprinkle of salt.
Tips: Make this salad heartier by adding grilled shrimp or salmon. Oranges or tangerines will make a lovely substitution for the grapefruit.
Nutritional Information: Calories: 270; Fat: 22g; Cholesterol: 0mg; Sodium: 160mg; Total Carbohydrates: 20g; Dietary Fiber: 6g; Sugars: 11g; Protein: 3g.
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Excerpted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity by Rebecca Katz, published by Ten Speed Press, 2015.