5.0 – 1 reviews • Grapefruit Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Inactive: |
20 min |
| Cook: |
5 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/4 cup fresh grapefruit juice
- 1 1/2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Pinch red chili flakes
- 1 clove garlic, peeled and finely chopped
- Zest of 1 lemon, plus juice of 1/2 lemon
- 1 small bunch fresh parsley, chopped (about 1/3 cup)
- Sea salt
- 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
- Freshly ground pepper
- 4 handfuls baby arugula
- 1 pink grapefruit, segmented
- 1/2 bulb fennel, shaved very thinly on a mandolin
Instructions
- For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
- For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
344 |
| Total Fat |
28 g |
| Saturated Fat |
4 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
13 g |
| Cholesterol |
176 mg |
| Sodium |
447 mg |