Grape & Avocado Salad

This salad is a delicious antioxidant and nutrient powerhouse. Perfect for summer, this fresh and light recipe can be served for lunch or dinner, either as a side—or by adding some chicken or shrimp for protein—a meal. It’s an excellent choice for dieters and those working with medical diet pills to achieve their weight loss goals.

The grapes in this salad are loaded with polyphenols, powerful antioxidants that have been shown to help prevent chronic illnesses and diseases. One of the most well-known polyphenols grapes contain is resveratrol, which may help cause fat cells to disintegrate and can reduce the body’s ability to store fat. Resveratrol is also excellent for heart health, antiaging and support muscle recovery.

The avocados in this recipe are loaded with anti-inflammatory omega-3 fatty acids and dietary fiber, which makes them very filling, as well as copper, folate, potassium and vitamins B6, C, E and K. Arugula is also rich in fiber, calcium, vitamins A, C and K, and contains cancer-fighting phytochemicals. The walnuts add a tasty crunch and are another good source of omega-3 essential fatty acids, and yield as unusually high levels of vitamin E.  

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7 cups loosely packed baby arugula
1 large Haas avocado, peeled and diced
2 cups red seedless grapes, halved
½ cup walnuts, chopped
1 teaspoon chopped fresh thyme
Himalayan sea salt and freshly ground black pepper to taste
Aged balsamic vinegar
1 tbsp extra virgin olive oil

Combine the aged balsamic vinegar and extra virgin olive oil in a bowl and set aside.

Mix the avocados, grapes, walnuts and thyme in a bowl and combine well. Make beds of lettuce from the baby arugula leaves and top them with the grape and avocado mixture. Drizzle the balsamic vinegar and olive oil mixture over each salad and season with Himalayan sea salt and freshly ground black pepper.

Makes two to four servings. 

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