Delicious Living
  • 2 ruby red grapefruits
  • 1 egg yolk (or 2 tablespoons egg substitute)
  • 3 tablespoons brown rice vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 vanilla bean, split lengthwise and chopped into small pieces
  • 1/3 cup flaxseed oil

Creamy Vanilla-Grapefruit Dressing

Alan Roettinger | Delicious Living
  • Serves: 4 people
  • Calories per serving: 199

Using flaxseed oil for this creamy dressing adds a healthy dose of omega-3 fatty acids to each serving. It’s delicious over a smoked trout salad with red onion.

  1. Slice off grapefruit peels and white pith, exposing flesh. Carefully cut grapefruit segments from membranes; set aside. Squeeze 3 tablespoons juice from membranes; strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, pepper, paprika, and chopped vanilla bean. Purée on high until vanilla bean is thoroughly blended. With the motor running, slowly add oil. When emulsified, strain into a small bowl, discarding any tough vanilla bean debris. Refrigerate up to 1 week.

PER SERVING (1 tablespoon): 199 cal, 18g fat (4g mono, 12g poly, 2g sat), 51mg chol, 1g protein, 7g carb, 1g fiber, 147mg sodium



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