The combination of pink grapefruit sections, dark green spinach and the colours of the rainbow (and the 7 Chakras) make this delicious salad visually and texturally appealing AND of course oh so good for you! Toasted nuts & seeds give extra oomph!
3 red grapefruit, finely cubed (reserve 1/3 cup juice)
Plus Add your ‘Greens.’
½ Granny Smith apple, finely diced
1 firm avocado, cubed
1 cucumber, thinly sliced
Vinaigrette.
3 cloves garlic, peeled (add more if you LOVE garlic)
1/3 cup grapefruit juice
2 tablespoons apple cider vinegar
2 tablespoons coconut oil or extra-virgin olive oil
1 tablespoon coarse-grain mustard
1-2 teaspoons coconut palm sugar, to taste (or your favourite sweetner)
Himalayan sea salt & freshly ground pepper, to taste
Garnish.
2 tablespoons slivered almonds, toasted
2 teaspoons poppy seeds, toasted
Handful fresh mint, coarsely chopped
A splash of love
Rainbow Salad.
1
Place onion in a small bowl, cover with cold water, soak for 10 minutes 10 Minutes and drain. Remove skin and white pith from grapefruit. Cut the grapefruit into segments, work over a small bowl to catch the juice. Measure out 1/3 cup of the juice and set aside. Reserve the segments in a small bowl. Prepare all other salad ingredients and ‘greens’ and place in a large salad bowl. Drizzle with vinaigrette and toss. Arrange on salad plates and garnish with toasted almonds and poppy seeds. Sprinkle with mint. Tip: To toast nuts & seeds: Place separately in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes 2 Minutes.
Vinaigrette.
2
Poach garlic; place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and poach until fork-tender, about 3 minutes 3 Minutes. Drain, mash and cool garlic. Combine ingredients in a mason jar and shake until well-blended. Season with salt and pepper.
{GF/DF/V}
Ingredients
Salad colours of the rainbow (and chakras).
½ red onion, thinly sliced
4 roasted beets, peeled and sliced
¼ cup blueberries fresh or frozen
16 cups baby spinach, coarsely chopped
1 cup yellow pepper, cubed
1 cup carrots, finely chopped
3 red grapefruit, finely cubed (reserve 1/3 cup juice)
Plus Add your ‘Greens.’
½ Granny Smith apple, finely diced
1 firm avocado, cubed
1 cucumber, thinly sliced
Vinaigrette.
3 cloves garlic, peeled (add more if you LOVE garlic)
1/3 cup grapefruit juice
2 tablespoons apple cider vinegar
2 tablespoons coconut oil or extra-virgin olive oil
1 tablespoon coarse-grain mustard
1-2 teaspoons coconut palm sugar, to taste (or your favourite sweetner)
Himalayan sea salt & freshly ground pepper, to taste
Garnish.
2 tablespoons slivered almonds, toasted
2 teaspoons poppy seeds, toasted
Handful fresh mint, coarsely chopped
A splash of love
Directions
Rainbow Salad.
1
Place onion in a small bowl, cover with cold water, soak for 10 minutes 10 Minutes and drain. Remove skin and white pith from grapefruit. Cut the grapefruit into segments, work over a small bowl to catch the juice. Measure out 1/3 cup of the juice and set aside. Reserve the segments in a small bowl. Prepare all other salad ingredients and ‘greens’ and place in a large salad bowl. Drizzle with vinaigrette and toss. Arrange on salad plates and garnish with toasted almonds and poppy seeds. Sprinkle with mint. Tip: To toast nuts & seeds: Place separately in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes 2 Minutes.
Vinaigrette.
2
Poach garlic; place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and poach until fork-tender, about 3 minutes 3 Minutes. Drain, mash and cool garlic. Combine ingredients in a mason jar and shake until well-blended. Season with salt and pepper.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Soul