This zesty and zingy citrus salad is full of taste and crammed with vitamin C
Serves: 4
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy




    • 2 pink grapefruit


    • 2 baby avocados or 1 large ripe avocado, peeled and sliced


    • 4 baby beetroot, cooked and cut into wedges


    • 60g (2oz) cashew nuts, toasted


    • Handful of mint leaves


    • A couple of handfuls of pea shoots or salad leavesFor the dressing:


    • 1tbsp maple syrup or honey


    • 2tbsp olive oil


    • Salt and freshly ground black pepper






    1. Peel, then segment the two grapefruit over a bowl to collect juice, and squeeze the peelings in, too


    1. Arrange the grapefruit segments on a large plate, then add the avocado and beetroot.


    1. To make the dressing: Whisk the maple syrup, or honey, and oil, with seasoning, into the grapefruit juice (about 3-4tbsp)


    1. Drizzle the dressing over the salad, then top with the nuts, shredded mint leaves and pea shoots.



Nutritional information per portion



fat 23.0g saturates 4.0g calories 290(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.