Grapefruit, Jicama, and Avocado Breakfast Salad - alive magazine
Salad for breakfast? Trust me when I say this is a wonderful way to start your day. The grapefruit in this recipe is full of the body-boosting antioxidant…
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Cooking tools:
- Pepper mill
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Baking sheet
- Oven
- Stove
- Spoon
- Serving bowl
Ingredients
- 1 cup (250 mL) rolled oats
- 1/4 cup (60 mL) sliced almonds or other chopped nut of choice
- 1 Tbsp (15 mL) coconut oil
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) white chia seeds
- 1 Tbsp (15 mL) hemp hearts
- 1 Tbsp (15 mL) whole flaxseed
- 1/4 tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) salt
- 2 small red grapefruits
- 1 cup (250 mL) julienned jicama
- 1 ripe avocado, cut into bite-sized chunks
- 1 Tbsp (15 mL) extra-virgin olive oil
- 12 fresh mint leaves, torn
- Freshly ground black pepper, to taste
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