Delicious Living
  • 1/4 cup fresh grapefruit juice
  • 2 tablespoons all-fruit blackberry preserves
  • 2 tablespoons flaxseed oil
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper (to taste)
  • 4 ounces broccoli sprouts
  • 6 cups arugula (about 3 ounces)
  • 1 cup cubed papaya
  • 1/2 cup chopped almonds
  • 1 cup blackberries (fresh or frozen and thawed)

Broccoli Sprout and Arugula Salad with Blackberries, Papaya and Almonds

Lisa Turner | Delicious Living
  • Serves: 4 people
  • Calories per serving: 190

The blackberry-citrus dressing unites sweet papaya with spicy arugula and broccoli sprouts. For a milder salad, substitute frisée or mesclun for some of the arugula.

  1. In a small bowl, combine grapefruit juice, blackberry preserves, flaxseed oil, and olive oil. Whisk together until well blended and slightly thickened. Season with salt and pepper, and set aside.
  2. In a large bowl, combine broccoli sprouts, arugula, papaya, and almonds; toss with just enough dressing to lightly coat. Refrigerate remaining dressing.
  3. Divide greens among four serving plates. Top with blackberries and serve.

PER SERVING: 190 cal, 58% fat cal, 13g fat, 1g sat fat, 0mg chol, 5g protein, 16g carb, 5g fiber, 11mg sodium1/4 cup fresh grapefruit juice

Photo by Tina Rupp.

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