Prep: 10 minutes. This recipe can be prepped the night before. Just cut the grapefruit sections into one bowl and the orange sections into another. Cover both with plastic wrap, and store in the refrigerator overnight.
Credit: Yunhee Kim; Styling: Dawn Sinkowski
130 calories; protein 6g; carbohydrates 30g; fiber 4g; cholesterol 1mg; sodium 46mg; calcium 145mg.