16 Ingredients
  • For the Salad
  • 1 navel orange, segments removed and cut into 1-inch pieces (about 1 cup)
  • 1 grapefruit, segments removed and cut into 1-inch pieces (about 1 1/2 cups)
  • 1 ripe avocado, peeled, cored, and cut into 1-inch pieces (about 1 cup)
  • 2/3 English cucumber, halved then cut into 1/2-inch pieces (about 1 cup)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 1 japapeno, seeded and minced
  • 1/4 cup packed chopped fresh basil leaves, plus more for garnish if desired
  • For the Dressing
  • 1 tablespoon olive oil
  • 2/3 cup buttermilk
  • 2 tablespoons juice from 2 limes
  • 1 clove garlic, mashed with a fork or the back of a knife on a cutting board until smooth
  • 3 tablespoons unsweetened shredded coconut (see note above)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
Nutrition
205
10% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

21% 14

Saturated

20% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 14

Fiber

26% 6

Sugars

- 11

Sugars, added

- 0

Protein

8% 4

Cholesterol

1% 2

Sodium

27% 642

Calcium

10% 100

Magnesium

10% 42

Potassium

13% 627

Iron

5% 1

Zinc

7% 1

Phosphorus

15% 105

Vitamin A

3% 23

Vitamin C

56% 50

Thiamin (B1)

10% 0

Riboflavin (B2)

15% 0

Niacin (B3)

9% 1

Vitamin B6

20% 0

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

3% 0

Vitamin E

12% 2

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 236
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