Pink grapefruit & cucumber salad

Balsamic vinegar cuts through the flavours of the grapefruit and cucumber in this summer salad with a difference.

Use a small sharp knife to remove the grapefruit segments, cutting close to either side of the white membrane. Discard membrane.
Place the grapefruit, salad leaves, cucumber and snow peas in a bowl and toss to combine. Divide among serving bowls. Drizzle over the balsamic vinegar and serve.

Source

1 large pink grapefruit, peeled, white pith removed

100g mixed salad leaves

1 Lebanese cucumber, halved, thinly sliced

60g snow peas, trimmed, thinly sliced lengthways

1 1/2 tbsp balsamic vinegar

Mixing Bowl Set

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Energy	135 kj
Protein	2g