Salad for breakfast? Trust me when I say this is a wonderful way to start your day. The grapefruit in this recipe is full of the body-boosting antioxidant vitamin C and just the smell of it may boost serotonin levels and your mood. Avocados are chock full of folic acid and omega-3s, which have both been shown to have mood-boosting benefits.
Grapefruit, Jicama, and Avocado Breakfast Salad
Ingredients
- 1 cup (250 mL) rolled oats
- 1/4 cup (60 mL) sliced almonds or other chopped nut of choice
- 1 Tbsp (15 mL) coconut oil
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) white chia seeds
- 1 Tbsp (15 mL) hemp hearts
- 1 Tbsp (15 mL) whole flaxseed
- 1/4 tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) salt
- 2 small red grapefruits
- 1 cup (250 mL) julienned jicama
- 1 ripe avocado, cut into bite-sized chunks
- 1 Tbsp (15 mL) extra-virgin olive oil
- 12 fresh mint leaves, torn
- Freshly ground black pepper, to taste
Nutrition
Per serving:
- calories284
- protein5g
- fat18g
- saturated fat3g
- trans fat0g
- carbohydrates30g
- sugars3g
- fibre10g
- sodium32mg
Directions
01
Place large cast iron skillet or frying pan over medium-low heat. Add rolled oats and almonds, and toast, stirring frequently, until lightly toasted and fragrant, about 2 minutes. Remove to bowl and replace pan back over medium-low heat.
02
Add coconut oil and maple syrup to pan and cook until bubbly, about 30 seconds to a minute. Stir in reserved toasted oats and almonds, chia seeds, hemp hearts, flaxseed, cinnamon, and salt. Cook mixture, stirring often with heatproof spatula or wooden spoon, until it turns golden brown and fragrant, about 3 minutes. Remove pan from heat and set aside, allowing granola to cool at room temperature for at least 20 minutes. If you push granola into a pile in the centre of the pan and let cool, it will form into granola clusters. Granola will become crunchy as it cools. Granola can be stored in an airtight container for up to 1 week.
03
When ready to assemble salad, using sharp knife, cut a small slice from bottom and top of grapefruits. Place one cut side on cutting board and, working from top down, cut peel off, making sure not to leave a lot of white pith on the outside. Cut each grapefruit in half, then slice into half-moons about 1/2 in (1.25 cm) thick. Discard any seeds and place in large bowl along with jicama, avocado, and olive oil. Gently toss together and divide among 3 serving bowls. Top with sprinkle of fresh mint, ground black pepper, and 2 Tbsp (30 mL) granola on each salad.
