Ingredients
Units
Scale
- 2 Texas red grapefruits, such as Sweet Scarletts, halved
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons Fresh Basil Vinaigrette (see recipe below)
- 2 ounces soft goat cheese or soft vegan nut-based cheese, crumbled
- 1/4 cup roasted & salted pistachios
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat a grill pan or grill over medium-high heat. Remove any large seeds from the grapefruit halves. Brush the cut surfaces of the halves with the olive oil. Grill the grapefruit halves, cut side down, until rich grill marks form, about 5 minutes, rotating once. Flip over and grill the rounded side of each grapefruit half until heated through, about 3 minutes more.
- Arrange the grilled grapefruit halves on a platter or individual plates. Immediately sprinkle with the basil vinaigrette, goat cheese, pistachios, and black pepper, and serve.
Notes
Per serving: 170 calories, 11g total fat, 3g saturated fat, 0g trans fat, 5mg cholesterol, 170mg sodium, 15g total carbohydrate, 2g dietary fiber, 1g sugars, 5g protein
FRESH BASIL VINAIGRETTE Puree in a blender 1/4 cup each extra-virgin olive oil and golden balsamic or champagne vinegar, 6 large fresh basil leaves, and 1/8 teaspoon sea salt. Strain through a fine mesh strainer. Makes 4 servings; 2 tablespoons each. Store in the refrigerator.
Nutrition
- Serving Size: 1 "sundae"