A wonderful, juicy salad that works particularly well with a balanced breakfast or with dinner along with grilled or roasted meats or even a min-morning snack. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.
3 Ruby Red grapefruits
Olé extra-virgin olive oil
Flaky sea salt
1. Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a plate.
2. Drizzle grapefruit lightly with Olé extra-virgin olive oil and sprinkle with sea salt.