Recipes - Minty citrus salad

Minty citrus salad

By DR MICHAEL MOSLEY FOR THE DAILY MAIL

PUBLISHED: 01:54 GMT, 24 February 2020 

https://www.dailymail.co.uk/femail/food/article-8036337/Lose-stone-four-weeks-new-Health-Journal-beginning-nutritious-breakfasts.html

Lose up to a STONE in four weeks with Dr Michael Mosley's new Health Journal... starting with morning meals to break the fast

Minty citrus salad

This zingy, light and attractive breakfast could also be served as a dessert. 

You can prepare the fruit the night before and store in the fridge, so it’s chilled and even more refreshing when you eat it.

Serves 2

Calories per serving 135

Ingredients 

• 1 pink grapefruitl 1 orange
• 1 clementine, tangerine or satsuma
• 4-5 fresh mint leaves, thinly sliced
• 100g full-fat live Greek yoghurt
• 
  
Directions


Slice the ends off the grapefruit and orange and place on a chopping board — ideally one with a groove to catch any juice. 
Using a small sharp knife, cut off the peel and pith, working your way around both fruits. 
Turn them on their sides and slice thinly or separate into segments. Discard any pips.
Peel the clementine and thinly slice. Divide the fruit between two plates and pour over any juices. Scatter with the mint and serve with the Greek yoghurt.
Non-fast days: Scatter with 1 tablespoon of toasted seeds.





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