In honor of National Flamingo Day on June 23rd, we’ve designed an all-pink menu to help you celebrate the start of summer. You don’t have to get out the plastic flamingos, but you can to help to set the mood. This is a great reminder that while “food is medicine,” it can also be inviting, playful, and fun. 

This month’s recipes for our PreCODE and ReCODE members include Shrimp CevicheStrawberry Sorbet, Pink Grapefruit, and Watercress Salad (recipe below.)


Pink Grapefruit and Watercress Salad

Mixed greens and avocado come together to create a delicious salad with pink grapefruit for a fresh, surprising twist. This phytonutrient-rich combo will feed your brain while delighting your palate. Top with a herb citrus vinaigrette to bring all of the flavors together for a salad to remember.

Yield: Four Servings


● If your watercress is too peppery, mix it with mesclun or other mild greens.

● How to cut a grapefruit: Carefully cut the peel off each end of the grapefruit. Cut off enough peel that the white pith is removed, and the grapefruit flesh is exposed on both ends. Stand the grapefruit on one of the exposed ends. Carefully cut off the rest of the peel and pith in strips. Segment the grapefruit by cutting along the inside membranes of each section at an angle to free the grapefruit pieces.


● 12 tbsp of a citrus vinaigrette dressing
● 2 (4-ounce) bags of pre-washed watercress
1 large pink grapefruit
● 2 California avocados

1) Add 12 tbsp of your vinaigrette dressing to a large salad bowl.
2) Open the bag of watercress and add to the large bowl.
3) Peel and cut the grapefruit and set aside.
4) Peel and slice the avocado and set aside.
5) Prior to serving, lightly toss your greens and salad dressing.
6) If serving family style, artfully arrange the grapefruit and avocado to the dressed greens.
7) If plating individually, divide the greens between four salad plates and artfully top with grapefruit and avocado.


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