Ingredients

The following ingredients have 2 Servings
  • 1 red grapefruit (peeled (see Instructions))
  • 1½ avocado (ripe but firm, peeled, seed removed, sliced or cubed)
  • 7.05 ounces canned chickpeas (drained)
  • 1 jalapeno pepper (with or without seeds)
  • 2 tablespoons cilantro/fresh coriander (finely chopped)
  • Salt and pepper to taste (I recommend using Himalayan salt if possible)
  • 1½ teaspoons maple syrup
  • 2-3 tablespoons lime juice (plus zest of 1 lime)
  • 2 tablespoons olive or vegetable oil

Instruction

  • To peel the grapefruit thinly cut both ends off and stand the grapefruit on one end on top of a cutting board.  Slice the skin off downwards all round the fruit.  Separate the segments and gently remove the membrane encasing each segment. 
  • Whisk together the dressing ingredients and chill while you prepare the grapefruit and avocado.  
  • To assemble the salad place the grapefruit segments, avocado (cubed or cut into thin slices) and chickpeas on top of a large plate or in a large shallow bowl. Garnish with the chopped jalapeno, cilantro, season to taste and drizzle over the dressing.