Florida Grapefruit Superfood Salad
Total Steps
5
Ingredients
18
Tools Needed
8
Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 75 mL olive oil
- 75 mL canola oil
- 1 inch piece peeled ginger
- 100 mL fresh Florida grapefruit juice
- 1/2 cup goji berries
- 1 cup organic red quinoa
- 2 Florida grapefruit
- 1/2 small Napa cabbage
- 2 cups baby romaine leaves
- 2 tablespoons white miso
- 2 green onions
- 1 small carrot
- 1/4 avocado
- 1/2 cup hemp hearts
- 1 cucumber
- 1 butternut squash
Instructions
Step 1
Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.
Step 2
In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.
Step 3
Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.
Step 4
Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments.
Step 5
Cut the Napa cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.