This simple and light salad is great for a quick lunch. The freshness of the grapefruit combines well with the creaminess of the avocado. Remember to have your vinaigrette dressing ready before you cut your avocado - the dressing will prevent the avocado from discolouring if you are unable to eat it straight away.

Serves 1
Preparation time: 15 minutes

mixed salad leaves
half cup cherry tomatoes
1 grapefruit (cut into segments)
1 Avocado (stoned, sliced lengthways)
half cup mung beans
2 sprigs mint
home-made vinaigrette: olive oil, vinegar, salt, pepper, lemon juice, some of the grapefruit juice

Estimated Nutritional info:

Per 100g
Calories: 240
Fat: 3g
Sat fat: 1g
Cholesterol: 0
Sugars: 12g
Carbs: 30g

GI Value: Low
