Shrimp, grapefruit, avocado salad - beat the colds with grapefruit!

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Even though we can get grapefruits all year, they are in season and at their best from winter through early spring. These are the months we need our immune system work particularly hard to fight colds and other infections. Grapefruits are loaded with vitamin C which is a great cold-fighter. Mother Nature knows what she's doing and we should always accept what she's offering to us throughout the year and eat what is seasonally available. A medium size grapefruit contains more than 100% of the recommended daily value of vitamin C. Vitamin C boosts the immune system, prevents asthma, rheumatoid arthritis, reduces inflammation, protects skin and improves circulation.

Grapefruit also contains a good amount of fiber, potassium, folate, thiamin, vitamin B1, vitamin A, calcium, biotin, copper and other valuable nutrients. Grapefruit also helps prevent cancer thanks to a high amount of antioxidant lycopene (only found in pink and red grapefruit) which has anti-tumor properties. It fights free radical damage, it also lowers triglycerides and protects the skin from UV rays.

Grapefruit is great for breakfast as it will not only boost your immune system, it will increase your metabolism and will give you lots of energy as well. It also makes an excellent, low-calorie and hydrating snack that can be eaten any time of the day.

It can also be included in salads and other dishes as well. Here is a simple and delicious salad recipe that you can enjoy by itself for lunch or as a side dish for dinner. I am not including any measurements as it depends on the amount of servings you want.

Ingredients

raw shrimp

butter

minced garlic

lemon juice

avocado

grapefruit

lettuce (olive oil and apple cider vinegar for dressing)

salt and pepper

Preparation

Melt the butter in a pan, add shrimp and minced garlic. It will be done very quickly, in about 2 minutes. Season with salt, pepper and lemon juice. Toss over lettuce with avocado and grapefruit. Remember to peel the grapefruit as the skin is quite bitter. As a dressing, I just use extra virgin olive oil,  raw apple cider vinegar and salt.