Blood Orange Salad

This recipe is perfect for those on one of our easy weight loss programs or medical diet pills. It’s low calories and delicious, yet packed with antioxidants and other beneficial nutrients. The high fiber content in this refreshing salad makes it extra filling and helps promote healthy digestion. It’s easy to prepare and can be served as an appetizer, side or entrée any time of day—it’s great with grilled chicken, fish or even a steak, It really is the perfect summer dish—plus, it is beautiful to look at.

Blood oranges are loaded with vitamin C, which boosts our immune system and helps our bodies perform an array of important metabolic functions. They are also a great source of folic acid, which is essential for the formation of red blood cells, and contain good levels of vitamin A, calcium and anthocyanins. Kiwis also contain high levels of vitamin C, potassium, and digestion-boosting enzymes, and are low on the glycemic index. Pears are excellent sources of pectin, copper and vitamins B2, C and E. Basil is loaded with vitamin K, which is essential for blood clotting, and iron, calcium, potassium, magnesium and manganese.

6 blood oranges
4 Kiwi
1 cup basil
1 tbsp extra virgin olive oil
2 tbsp aged balsamic vinegar
2 pears
Himalayan sea salt and freshly ground pepper to taste

Peel the blood oranges and kiwis and cut into thin slices. Slice the pears as well. Set aside four slices of the blood oranges for the dressing. Arrange the fruit slices in layers on salad plates, top with the dressing and basil leaves. Season with the Himalayan sea salt and freshly ground pepper.

To make the dressing, squeeze four blood orange slices into a bowl. Mix with the extra virgin olive oil and the aged balsamic vinegar and season with Himalayan sea salt and freshly ground pepper to taste.

Makes four to six servings.

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