With this clever technique for preparing grapefruit, sweeten your morning! I still consume my grapefruit in this manner because that was the only way my mother could persuade me to do so.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 serving |
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- Ground pepper, to taste
- 4 cups spring mix
- 4 cups seedless watermelon, diced
- ½ (4 ounce) log Montchevre® honey goat cheese
- ½ cup hazelnuts, chopped
Instructions
- Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
- In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
- Top with goat cheese and hazelnuts to serve.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 91 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I added mint to mine, and used lime juice instead of lemon to make the vinaigrette. Pretty delish! BTW, I’m pretty sure the recipe photo shows us *beets*, not watermelon, but this would work with beets as well.