Updated Mar 29, 2016Chatelaine
red or pink grapefruit
small roasted potatoes
baby spinach, baby kale or beet greens
multicoloured cherry tomatoes, halved
toasted, sliced almonds
- SLICE peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin rounds. Slice potatoes. Layer citrus slices and potatoes with greens and tomatoes. Top with salmon, avocado, almonds and feta.
- WHISK orange juice with oil, vinegar, Dijon, honey, poppy seeds and salt in a small bowl. Season with fresh pepper. Drizzle over salad.
NutritionCalories 557, Protein 22 g, Carbohydrates 49 g, Fat 33 g, Fibre 10 g, Sodium 972 mg.
How to segment a grapefruit