Avocado Grapefruit Salad is easy, healthy and delicious. This salad is an example of the theory of food combining. Food combining is supposed to improve digestion and absorption of nutrients.
Food Combining Theory
Recently, I read an article entitled “The Most Powerful Food Secret” by Donna Gates, author of The Body Ecology Diet: Rediscovering Your Health and Rebuilding Your Immunity. This book talks about how Donna Gates healed herself of candidiasis and her compromised digestive, immune and endocrine systems. She followed a revolutionary approach to eating known as food combining. The theory behind food combining is that certain foods, when eaten together, are easier to digest and break down more quickly. This allows nutrients to be absorbed more thoroughly by your body. Poor food combinations can cause gas, bloating, stomach pain, and other gastrointestinal discomforts.
There are six different rules to follow for successful food combining. I find this theory intriguing and would like to explore it further when I have a chance.
- Eat animal protein with non-starchy vegetables
- Eat grains and grain-like seeds
- Consume fruit and fruit juices alone and at least 30 minutes before any meal or combined with a protein-fat
- Combine fats and oils with any food
- Combine protein-fats with protein-fats
- Combine beans with non-starchy vegetables
Although these rules seem easy enough at first glance, I think it will take a little more time before I can come up with actual food combinations that fit these rules. Meanwhile, I made this Avocado Grapefruit Salad, which was one of the food combinations suggested in the article. This food combination follows Rule #3, eating acidic fruit in combination with fat.
This Avocado Grapefruit Salad is one that Ina Garten, author The Barefoot Contessa cookbook series, had at an elegant restaurant in Paris, one of her favorite destinations.
I’m looking forward to learning more about food combining. Meanwhile, please enjoy this simple but beautiful salad.
Avocado Grapefruit Salad Recipe
Dijon Mustard Vinaigrette
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 3 ripe avocados sliced
- 3 red or pink grapefruit cut into segments
To make Dijon mustard vinaigrette, whisk together mustard, lemon juice, salt and pepper in a small bowl. Whisk in olive oil slowly until emulsified.
Arrange avocado slices and grapefruit segments on salad plates.
Drizzle with Dijon mustard vinaigrette.
Sprinkle with freshly ground black pepper.