Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Asparagus, Egg & Grapefruit Salad

IHC: asparagus, egg, and grapefruit salad
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Prep Time = 20 minutes

  • 12 stalks fresh asparagus, woody bottom snapped off 
  • 1 large pink grapefruit, cut into segments
  • 2 boiled eggs, sliced widthwise
  • Fresh Basil to garnish
  • Salt & Pepper to taste


  • 2tbsp Balsamic vinegar
  • 2tbsp grapefruit juice (leftover from segmenting grapefruit)
  • 1 clove of garlic, grated
  • 1tsp salt
  • 1tsp pepper

¼  cup Olive Oil (not extra virgin. Alternately substitute with sunflower or canola)

  1. Pre-heat griddle pan on high heat.
  2. Create marinade/ dressing; In a large bowl, whisk together vinegar, grapefruit juice, garlic, salt and pepper. 
  3. Add ½ cup of oil and whisk until combined. 
  4. Toss asparagus in marinade, remove from bowl and grill directly on griddle pan, rotating once grill marks form.

Nutritional Information per serving (gms):

  • Calories: 167.5
  • Fat: 14.9
  • Protein: 4.2
  • Carbs: 6.25
  • Sugar: 3.75
  • Sodium: 71mg

Asparagus, Egg & Grapefruit Salad

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