March 14, 2013

Grapefruit Salad

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We've been drinking fresh grapefruit juice mixed with grated fresh ginger because all of us had a bout with the pesky flu. I'm really liking the bright and refreshing color of pink grapefruit and thought why not make Thai-style salad with them. I added some fresh mandarin orange segments (yes I peeled them one by one), grape tomatoes, tiny cucumber coins, and served on top of mixed spring greens. The slightly tart, salty, and sweet Thai-style dressing goes well with the salad. Yummy!

Pink Grapefruit Salad
fruits and vegetables
2 pink grapefruit, peeled and sectioned
2 mandarin oranges, peeled and sectioned
sliced mini cucumbers
cherry or grape tomatoes, halved
mixed baby greens

Thai-style dressing
juice of 2 limes
2 tablespoons fish sauce
½ tablespoon soy sauce
4 tablespoons sugar
  • Mix all the dressing ingredients until sugar has dissolved. 
  • Place grapefruit and mandarin orange segments in a small bowl. Drizzle 2 tablespoons of dressing over the fruits. Let chill in the refrigerator for at least 2 hours. Chill the vegetables and remaining dressing separately. 
  • To serve, place mixed baby greens on a salad plate. Top with tomatoes and cucumbers. Arrange  grapefruit and mandarin orange; drizzle all over with dressing. 
Food Friday


Winnie said...

What a beautiful and colorful salad!
I like it, and planning to use your recipe

maiylah said...

love the combination! colorful and so healthy!

thanks much for sharing and linking over at Food Friday, Ms. Oggi
hope you and your family will get well soon!

Anonymous said...

Such an eye candy! Colorful and lovely and healthy too!

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