When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.
Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.
An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice and a great reason to cook it if you don't have any leftover.
Happy Healthy Tips: Wild Rice (technically a grass, not a rice) is a great addition to your diet. It's a complete protein, containing all the essential amino acids, gluten free, sodium free and contains up to 30 times more antioxidants than white rice.
2 tsp honey
1 cup greens (try frisee or arugula)
1 tbls chopped parsley
Warm the coconut oil and in a medium skillet over medium heat. Add in the red onion and cooked wild rice and toss well.
Quickly cut up the grapefruit over the rice into bite sized pieces, removing all the rinds and interior skin, letting all the juices and pieces fall into the pan. Squeeze all the rinds over the rice to get all the juice out.
Toss well and remove from heat. Add in the avocado, nuts, greens, parsley and a touch of salt and pepper to taste. Enjoy while warm.