Serves 6 / Fresh, light, and with a wonderful juxtaposition of flavors. Ingredient tip: It really makes a difference in taste if the grapefruit is organic.
4 teaspoons agave nectar
3 teaspoons fresh lime juice
1 small firm but ripe avocado, diced
5 ounces arugula leaves
2 small or 1 large grapefruit, peeled, sections cut in half
1/4 cup chopped pecans, toasted
1. Mix agave and lime juice in a salad bowl. Add avocado and arugula and mix well. Toss in grapefruit sections and toss. Sprinkle with pecans just before serving.
PER SERVING: 126 cal, 55% fat cal, 8g fat, 1g sat fat, 0mg chol, 2g protein, 14g carb, 4g fiber, 9mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).