Bittersweet Summer Salad

Bitter and citrus compliment each other splendidly in this summer salad
A white bowl containing arugula and grapefruit wedges, garnished with pine nuts
© Can Stock Photo Inc. / [nesavinov]

Get your greens in with this light and refreshing summer salad. Arugula is a beautiful bitter green that can stimulate the release of bile from the gall bladder, improving digestion and aiding in detoxification. Dressed with a tart lemony vinaigrette and sweet grapefruit segments, serve with grilled tofu or cedar plank salmon for a healthy, filling meal.

Bittersweet Summer Salad


For the dressing:

  • Juice of ½ lemon
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • ½ tsp Dijon mustard
  • 1 tsp maple syrup

For the salad:

  • 4 cups organic arugula
  • ½ small grapefruit, peeled and cut into segments
  • ½ medium avocado, peeled and sliced
  • Pine nuts, toasted


  1. Add dressing ingredients to a small glass jar, cover, and shake until well-mixed.
  2. Place the arugula into a large bowl, add in dressing, and lightly toss.
  3. Garnish with grapefruit segments, avocado, and pine nuts. Finish with salt and pepper to taste, and a dash of paprika, if desired.

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