- Prep Time: 10m
- Cook Time: 5m
- Total Time: 15m
- Serves: 2
- Yield: 2 entree size or 4 appetizer size
- Category: Salads
Ingredients
- 1 grapefruit
- 1 red bell pepper, organic preferred since it's on the "dirty dozen" list
- 1 avocado, ripe but still firm
- 1 heart of romaine lettuce
- 1 handful of raw pine nuts, toasted and cooled
- 2 poached eggs, one for each serving, depends on it's an entree for 2 or an appetizer for 4
- 4 tablespoons fresh lemon vinaigrette
Instructions
- Start by boiling water for poaching eggs. Prepare an individual plate for each serving.
- Toast the pine nuts in a toaster oven (or stove top), until they are slightly browned and look a little bit oily on the surface, about 4 minutes. Put toasted pine nuts on a cold plate and let cool.
- When pine nuts are toasted, the water probably is boiling, then poach the eggs.
- Wash well the romaine lettuce and spin out all the water. Cut into bite sizes, lay the lettuce on each serving plate.
- Wash and cut the red bell pepper into small pieces. Lay on top of lettuce.
- Remove the grapefruit skin, cut into wedges.
- Cut the avocado in half, gently remove pit and skin, cut into 1/4 inch slices.
- Spread the avocado slices and grapefruit wedges nicely onto the salad. Add the poached egg. Drizzling the lemon vinaigrette on top and serve.
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