Grapefruit and Arugula Salad


This is simple salad has nicely balanced flavors, and I made it as a satisfying but light lunch for one! While you are peeling the grapefruit, use a small paring knife to cut away the outer skin and pith.

Serves 1.


  • 1 grapefruit
  • 1 naval orange
  • 1/2 cucumber, about 3 inches
  • 1/2 cup arugula
  • 3 large basil leaves (optional)
  • 1/4 cup chopped hazelnuts
  • 1/8 tsp each of sea salt and black pepper
  • 2 radishes (optional)
  • 2 dashes Angostura bitters (optional)
  • 1 tsp olive oil


Peel the grapefruit and orange, using a sharp knife to remove the skin and white pith. Peel the segments over a bowl until you can easily wiggle them loose. Place in a salad bowl.

Peel the cucumber and dice into a 1/2″ dice. Add to the bowl.

Roughly chop arugula and basil. Rinse and dice radishes. Combine these and the rest of the ingredients in the salad bowl and toss to mix. Enjoy as a light lunch!


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