1 Fresh Grapefruit
2 Cups Mixed Baby Leaf Greens
1/2 Cup Fresh Mint Leaves
1/4 Cup Fresh Dill
1/4- 1/2 Cup Fresh Basil Leaves
2-3 tbsp Feta or Goat’s Cheese
1 Radish Sliced
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
A family friend has grapefruit growing en masse in their back yard. I came home from Cabo to find my Mom had filled every shelf and crevice of my fridge with these beautiful sweet home grown grapefruits. While in Cabo we ordered a green salad which had some fresh herbs mixed in with the lettuce leaves and this gave me the inspiration to try something new. In order to make sure no grapefruit went to waste I had to get creative, and so this salad came to be. It is also quite hot out and eating dinner without having to turn on the stove helps to keep me and the house cool.
The particular organic baby lettuce mix I picked up at the store is pre-washed and has a combination of red and green oak leaf, lollo rosa, red and green romaine, and tango baby lettuce.
Start by cutting the peel from the grapefruit and slice into segments, then set aside. Wash and air dry your mixed baby leaf greens, fresh mint leaves, fresh dill, and fresh basil leaves, then place them all into a large salad bowl. Add in your sliced avocado, radish, and feta cheese along with the grapefruit segments. Drizzle in some balsamic vinegar and olive oil. Give it a good toss and it is ready to serve. You can really use any balsamic vinegar but I like Leonardo e Roberto’s Gourmet Blends. This salad makes two servings as a starter or side salad.
Vegetarian, gluten free, no cook recipe.
Easily vegan if you leave off the cheese. Great for summer because there’s no need to turn on the stove.