Complicated salad with intricate dressings are hypothetical.

They look pretty in pictures but that's where they stay.

Simple salads can be equally theoretical because I just know ahead of time it’ll be boring. Lettuce. In winter.

This salad isn’t conjectural in either the over-elaborate or the boring-simple way.

It could totally happen, in real-life.

It did happen, even when I was sick. And it made me feel better.

(Keep in mind that grapefruit can interact with some medications.)

BE proactive

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Grilled Grapefruit & Spinach Salad (AIP-friendly, moderate-FODMAP)

Servings: 2-3


Time: 30


  • I grapefruit, cut in half, seeds removed
  • 8-10 cups (loosely packed) baby spinach
  • 1 long English cucumber, sliced
  • ¼ cup balsamic vinegar (the good stuff: no sulphites)
  • 2 tablespoons olive oil
  • ½ teaspoon Himalayan salt (or similar)


Section the grapefruit halves with a sharp knife & put them, cut side up, in a baking dish. Pour 1 tablespoon of balsamic vinegar into each. The vinegar should fill the grapefruit to the brim. Put the grapefruit under the broiler at 500 for 15 minutes or until very hot & slightly seared on top. Keep an eye on them: broilers vary.

Meanwhile place the spinach and sliced cucumber in a salad bowl.

Put the remaining balsamic vinegar (2 tablespoons), the olive oil & the salt in a small container with lid.

When the grapefruit is ready, scoop the hot flesh onto the salad with a spoon & squeeze the juice into the dressing. Add any caramelized balsamic vinegar from the baking pan to the dressing, then put on the lid on & shake until emulsified.

Pour over the salad & toss.

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