Shape Magazine
In-Season pick: Grapefruit
- As a starter
Peel and dice half a grapefruit, removing the seeds and reserving the juice. Layer 2 cups of Boston lettuce with grapefruit sections, ¼ cup toasted walnut halves, and 2 tbsp. blue cheese. Drizzle the top with the reserved juice and 1 tsp. olive oil. - As an entreé
Dust a 6-oz. salmon filet with cumin, ground coriander, salt, and pepper. Add to a pan with ½ cup sliced button mushrooms and 4 sprigs cilantro, chopped. Cook on medium heat for 2-3 minutes per side. Top with 5 diced grapefruit segments and serve. - As a dessert
Add segments from 2 grapefruits to saucepan with ½ cup each of sugar and water. Cook on medium-high heat for 30 minutes. Remove from heat; add 1 whole clove. Serve 2 tbsp. over fat-free angel food cake, light ice cream, or a citrus sorbet.
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Rainbow Fruit Salad with Candied Walnuts
This colorful dessert is healthy and refreshing.
Moroccan Chicken & Arugula Salad with Olives & Figs
Try this for a nutritious dinner. Chicken is a source of lean protein and greens and figs add a dose of iron.
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