1/3 cup unsalted pumpkin seeds
1 tablespoon coriander seeds
1 jalapeño pepper, thinly sliced into rounds
1/3 cup plus 1 tablespoon olive oil
2 ruby red grapefruits, peeled, pith removed and sectioned
1 d’Anjou pear, seeded, quartered and thinly sliced into narrow strips
Juice of 1 lime
1/4 cup cilantro leaves
2 avocados, pitted, peeled and sliced
1. In a small sauté pan over medium-high heat, toast the pumpkin seeds, coriander seeds and jalapeño with 1 tablespoon olive oil until fragrant. Set aside to cool.
2. Place the grapefruit sections into a medium-sized bowl. Add the pear strips, remaining olive oil, lime juice and cilantro leaves.
3. Before serving, add the sliced avocado and toss gently.
4. Place onto individual plates or in a salad bowl and garnish with pumpkin seeds, coriander seeds and sliced jalapeno.
Per serving: 295 calories, 26g fat, 4g sat fat, 18g carbohydrates, 3g protein, 8mg sodium, 4g fiber, 587mg potassium
Adapted from Sodium Girl’s Limitless Low-Sodium Cookbook
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
Milwaukee Web Design by Byte Studios