Pink Grapefruit and Radicchio Salad with Dates and Pistachios

5.0(90)

by Melissa Clark

Easy, Quick

Servings

4 servings

Total time

10 min

Calories / serving

238 kcal

Ingredients (8)

serves

Instructions (4 steps)

01Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
02Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
03Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.

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Rich recipe — supports nutrition-aware planning.