Bacon & Grapefruit Breakfast Salad

Breakfast salads may be the new trend among members of our weight loss clinics. They’re an excellent way to start your day—a healthy meal in the morning can help 

you stay motivated to eat right until bedtime. This recipe for Bacon & Grapefruit Breakfast Salad is theperfect way to load up on hunger-curbing protein, fiber and healthy fats. It’s deliciously refreshing in the morning, but is can be served any time of day.

This breakfast salad is bursting with flavor and antioxidants. Grapefruit and tomatoes yield a powerful combination of fiber, vitamins A and C, potassium and essential antioxidants including lycopene and beta-carotene. These two carotenoids promote healthy eyesight and help protect skin from damage from the sun’s harmful UV rays. Their high water content helps keep us hydrated during hotter temperatures as well.  The baby spinach is also packed with fiber, protein, iron, copper, phosphorus, magnesium and folate. The radicchio contains strong amounts of vitamin K, lutein, zeaxanthin and B-complex vitamins. 

The turkey bacon is a good source of lean protein that is healthier than the traditional pork version. By blanching it instead of frying it, you’ll save on plenty of calories and fat without sacrificing any taste.

Visit one of our weight loss clinics in Southern California for more information about our effective diets and weight loss programs.


8 oz of lean turkey bacon
1 pink grapefruit, peeled and cut into small pieces
1 cup baby spinach
1/2 avocado, thinly sliced
1 head radicchio, thinly sliced
½ cup grape or cherry tomatoes, halved
1 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste


Blanch the bacon in boiling water for approximately five minutes. It should be tender and appear translucent. Rinse and drain the bacon.

Cut the grapefruit into small sections. Squeeze the membranes gently to obtain some fresh juice and set aside. Toss the grapefruit together with the tomatoes, avocado, radicchio and baby spinach. Chop the bacon and add it to the mixture. Toss well.

To make the dressing, add the fresh grapefruit juice to the extra virgin oil and whisk together. Combine well. Season with Kosher salt and freshly ground black pepper to taste.

Divide the greens and salad mixture into four servings and add about two ounces or less of turkey bacon to each. Drizzle with the dressing and lightly dust with Kosher salt and freshly ground black pepper to taste.


Makes four servings



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