Spring Grapefruit & Celery Salad

Tagged in: Recipes
Spring Grapefruit & Celery Salad

OUR GRAPEFRUIT AND CELERY SALAD IS LIKE SPRING TIME IN A BOWL!

This is a very sassy salad! There is a lot of flavor, and a lot of crunch. Adding just a tiny, tiny pinch of sugar mellows out the grapefruit’s bite, and brings out the flavor of the celery.

The natural juice from grapefruit, along with a drizzle of olive oil, salt and pepper forms the dressing.

Surprisingly, these flavors just works so well together. It’s a little sweet, a little sour, and salty, plus crunchy, savory, and quite snappy. (How’s that for a description?)

HOW TO PEEL AND SEGMENT GRAPEFRUIT

Most citrus like oranges and mandarins are easily enjoyed by simply peeling or slicing, but when serving in a salad like this one, it’s definitely prettiest when the outer white pith of each of the sections is removed. It’s easy to do!

Simply slice off the top and bottom of the fruit and stand it on one of the flat ends. Use a sharp knife to slice the skin and membrane from the fruit. Slice the fruit into rounds or segments. Here’s a little tutorial from Martha Stewart on how to do it!

GRAPEFRUIT, CELERY AND PEANUT SALAD

Ingredients

  • 6 stalks celery, chilled

  • 1 grapefruit, chilled

  • Pinch sugar

  • Extra-virgin olive oil, of finishing quality

  • Kosher salt and freshly ground black pepper

  • 2 cups watercress or arugula

  • Parmesan cheese

  • Peanuts for garnish

Instructions

  1. Slice the celery thinly at an angle using a sharp knife or a mandoline.

  2. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments.

  3. Toss the sliced grapefruit and celery into a bowl.

  4. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or use a drizzle of vegan parm. 

  5. Place a handful of greens on a serving plate. top with the grapefruit and celery salad. Add the peanuts on top, just before serving or serve on the side.

  6. And don’t forget: This salad is best served very cold. Eat immediately, or keep chilled in the fridge until you are ready to serve. 

IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LOVE:

Good Clean Grapefruit Margarita

Fennel, Apple, Arugula Salad

Spring Time Asparagus Soup