Citrus and Fruit Salad

Name: Citrus and Fruit Salad
Total time: 33 min
Yield: 4
Ingredients: 1.333 cups Rhubarb (narrow stalks cut into 2); 2 pink Grapefruit (filleted, juice reserved); 1 yellow Grapefruit (filleted, juice reserved); 1 Fennel (quartered and finely sliced, leaves finely chopped); 1 stick Celery (finely sliced); 2 tablespoons grapeseed oil (or olive oil); 1 tablespoon honey; 1 handful parsley (finely chopped)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 33 min.

Ready in

Calories:

162

calories

Calories

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Nutritional values

This salad is not only delicious, but it is full of excellent nutrients. Grapefruit is a great source of fiber, fennel is a good source of potassium, and rhubarb provides powerful magnesium.

Pair this salad with a whole-wheat baguette to add satiating fiber.

1 serving contains
(Percentage of daily recommendation)

Calorie	162 kcal	(8 %)
Protein	2.28 g	(2 %)
Fat	7.19 g	(6 %)
Carbohydrates	25.4 g	(17 %)
Sugar added	4.31 g	(17 %)
Roughage	4.51 g	(15 %)

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more nutritional values

Vitamin A	270.4 mg	(33,800 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.65 mg	(22 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.07 mg	(6 %)
Niacin	1.23 mg	(10 %)
Vitamin B₆	0.12 mg	(9 %)
Folate	45.28 μg	(15 %)
Pantothenic acid	0.74 mg	(12 %)
Biotin	1.93 μg	(4 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	79.48 mg	(84 %)
Potassium	606.38 mg	(15 %)
Calcium	75.53 mg	(8 %)
Magnesium	30.32 mg	(10 %)
Iron	0.9 mg	(6 %)
Zinc	0.33 mg	(4 %)
Saturated fatty acids	0.73 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Rhubarb Grapefruit Grapefruit Fennel Celery parsley

Ingredients

for

servings

Ingredients: 1.333 cups
Rhubarb (narrow stalks cut into 2); 2
pink Grapefruit (filleted, juice reserved); 1
yellow Grapefruit (filleted, juice reserved); 1
Fennel (quartered and finely sliced, leaves finely chopped); 1 stick
Celery (finely sliced); 2 tablespoons
grapeseed oil (or olive oil); 1 tablespoon
honey; 1 handful
parsley (finely chopped)

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Preparation steps

Stew the rhubarb in 4 ounces water for 2-3 minutes, remove from the heat and let cool.

Mix the rhubarb with the grapefruit segments, grapefruit juice, sliced fennel and celery. Dress with the grape seed oil and honey and season to taste with salt and ground black pepper. Mix in the chopped herbs and serve the salad.