Weekend Breakfast Side: Citrus and Strawberry Salad

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A decadent weekend breakfast of french toast (post coming soon) requires a healthy side dish. Even better when that side dish is a light, refreshing salad with the slight bite of citrus and strawberries tempered by the subtle sweetness of agave syrup and the cool taste of mint.

This dish comes together in 5 minutes, and is even better when made ahead. Just cover the bowl with plastic wrap and let the flavors mingle in the fridge. Then, pull it out right before serving the rest of your weekend brunch.

Local Ingredients: CSA grapefruit, Farmer’s Market strawberries

Ingredients

2 large grapefruit

2 small baskets of strawberries

2-3 small mint stems

1 tbsp agave syrup (you could substitute honey or a no-calorie sweetener, but I like the taste and texture of agave in this recipe)

Directions

Remove the strawberry hulls, then dice into quarters (or eights if you have large strawberries).

Peel and dice grapefruit, removing the large seeds and membranes as you do so. 

Remove mint leaves from stems (you should have about 20 leaves).

Cut mint into thin strips, then add on top of the fruit. Drizzle with agave, then stir to combine. Let sit before serving.

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One response to “Weekend Breakfast Side: Citrus and Strawberry Salad”

  1. Sandy says :

    Hi, I met you at the speech and debate tournament and gave you a recipe for chai tea. I forgot to mention to put in a 2 1/2″ piece of fresh ginger and to crack slightly the cardomon pods before you put them in.

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