Brighten Up Your Grilled Veggies with a Simple Grapefruit Basil Salsa!
Wondering how to boost the flavors of your favorite summer veggies? Add CITRUS! Whether it’s a scoop of citrus basil salsa, a squeeze of lemon, or a few slices of grapefruit or orange – a little bit of citrus can go a LONG way in boosting flavor!
Why? Citrus naturally increases salivation, making it easier for your taste buds to perceive flavor. Of course, the more you perceive flavor, the more satisfying the taste of your meal will be. Bottom line? Adding a squeeze of citrus to your dish will (quite literally) make it mouthwateringly delicious!
PRO TIP: Pour lemon juice into a spray bottle and spray the top of your dish before serving. This brightens up your dish without having to go through pounds of whole citrus fruits!
This grapefruit basil salsa is yet another way to add a punch of citrus to any dish. Try it with these combos, or make your own…
- Top grilled veggies and proteins
- Serve over a salad
- Use as a garnish for tacos
- Omit salt and serve with whipped cream for dessert
- Omit salt and serve over Grain-Free Waffles for a refreshing breakfast.
Have another idea to use this Grapefruit Basil Salsa? Share it in our Facebook group HERE – we always love to see what you’re cooking up.
Grilled Bok Choy with Grapefruit Basil Salsa
For the Grilled/Seared Bok Choy...
- 8 heads of large bok choy (or 16 heads of baby bok choy)
- 8 tsp olive oil
- 1 tsp salt
For the Grapefruit Basil Salsa...
- ½ cup fresh basil, roughly chopped
- ¼ cup almonds, roughly chopped
- 2 tbsp olive oil
- ½ tsp salt
- 2 grapefruits, (peeled) one roughly chopped, and one sliced into segments for garnish
- Slice the bok choy in half, lengthwise. Brush the inside portion of the sliced bok choy with 1/2 teaspoon olive oil (you will have 16 halves of bok choy - each brushed with 1/2 teaspoon of olive oil). Sprinkle with salt.
- Heat a grill pan or sauté pan over high heat. Once hot, add bok choy to the pan with the oil-brushed side touching the pan. Heat for 30 seconds to one minute, until golden brown. Remove from pan and let rest on a plate.
- Place basil, almonds, olive oil, salt, and roughly chopped grapefruit in a food processor. Pulse until finely chopped - this should resemble a salsa consistency.
- Slice the second grapefruit into segments.
- Serve each person 4 halves of grilled/seared bok choy with 1/4 of the Grapefruit Basil Salsa recipe and fresh grapefruit segments.
Nutrition (Per Serving)Fat: 19g Carbohydrates: 17g Protein: 4g Calories: 240
Phase 1 Full MealTop the bok choy with 4 ounces of cooked fish drizzled in one tablespoon olive oil (or 6 ounces fish measured raw, sautéed in 1 tablespoon olive oil and herbs of choice such as basil). Top with 1/2 cup cooked chickpeas (recommended to cook the chickpeas with the fish). Serve the fish and chickpeas over the bok choy. Top with the Grapefruit Basil salsa. Fat: 36g (50%) Carbohydrates: 40g (25%) Protein: 41g (25%) Calories: 640
Looking for More Recipe Ideas?
Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase of our “Basics” classes, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Our special classes come with a booklet of additional resources based on the specific topic discussed in class.