Pink Grapefruit, Radish And Calamata Olive Salad
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 1pink grapefruit
- 1orange
- 12-ounce length of daikon radish, thinly sliced
- 4French breakfast or red radishes, thinly sliced
- ½cup of radish sprouts
- 10calamata olives, pitted and halved
- 2tablespoons mild fresh goat cheese, crumbled
- 1tablespoon freshly squeezed lemon, or to taste
- 2tablespoons extra virgin olive oil
- Fleur de sel or coarse sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
260 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 4 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Slice ends off grapefruit and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Repeat with orange.
- Step 2
Spread daikon radish in one layer on a serving platter or two salad plates. Top with citrus segments, then arrange the breakfast or red radishes over citrus. Sprinkle with radish sprouts, olives and goat cheese. Drizzle with lemon juice and then olive oil. Sprinkle with salt to taste.
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Joan
So good I had it three days in a row.
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