Grapefruit on Leaf Spinach

Pure vitamins and healthy omega-3 fatty acids for frosty times: tart spinach leaves, bitter-sweet grapefruit and buttery smoked fish. A simple but effective prelude to a fine, light winter menu.

Rinse and peel the grapefruits, loosen the flesh from the membranes (fillet). Cut fillets in half lengthwise, reserving the escaping juice for the marinade.

Make salad marinade with oil, salt, honey, mustard and chili. Carefully pull the washed spinach leaves through the marinade, arrange on plates with the grapefruit fillets.

Roast the pine nuts without fat in a frying pan. Meanwhile, evenly distribute the smoked fish decoratively on the leaf salad and drizzle with the remaining marinade. Dress with the toasted pine nuts.

One unit contains:

Egg white: 11 g, fat: 16 g, carbohydrates: 7 g, fiber: 1 g, kilojoules/kilocalories: 940/225.

Keyword Health:

There are about 40 milligrams of vitamin C in 100 grams of grapefruit pulp. One large fruit thus covers the daily requirement. In addition, the bitter substance maringin, a flavonoid, further enhances the effect of the vitamin C. And even the seeds have it in itself: they contain antibiotiscn effective contents.

Tips:

Suitable for the recipe are fatty smoked fish such as schillerlocken, mackerel, halibut, salmon, but also trout.

Health plus of fatty sea fish: they contain important omega-3 fatty acids. Make luscious fish portions

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