Serves 2

A refreshing and tangy breakfast salad with sliced banana to balance the sour flavors of seasonal grapefruit. Serve with yogurt for protein. Also makes a healthy, not-too-sweet dessert.

Nutrition Tip: Late winter and spring is the time to kick-start fat metabolism and cleanse the body to prepare for season changes. According to Ayurvedic physician, Dr. John Douillard, grapefruit and honey should be eaten regularly during theses transition months to burn fat and lose the winter weight.

SAUCE
2-3 tablespoons raw honey
2 teaspoons lemon juice
1/2 teaspoon fresh minced ginger

SALAD
2 grapefruits, peeled, seeded and diced
1 banana, sliced
1/2 cup flaked or shredded coconut
1 teaspoon poppy seeds

Mix the honey, lemon juice and minced ginger in a small dish. If the honey is hard, let it dissolve in the lemon juice a few minutes before stirring.

Place the salad ingredients in a medium mixing bowl. Stir in the dressing, and preferably allow the salad to sit for 10-30 minutes to marinate. Serve using a slotted spoon. The remaining juice can be thrown into a smoothie or tossed with fruit.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.