Wednesday, 7 August 2013

Tahini Grapefruit Salad

Okay, so you've probably seen some variation of this idea before, with the grapefruit, avocado and almonds, but that's because it's such a great combination, with the crunchy/nutty almonds, bitter/sour/juicy grapefruit, and smooth/creamy avocado. It has so many complementary flavours, and it's so nice and refreshing! You could even eat it for dessert, if you add oranges and maybe honey-roast the almonds and don't mind eating salad for dessert. But who says lettuce can't be sweet? In Asia they eat beans for dessert.

Anyway, this recipe is different. Well, slightly different. But the addition of herbs, coriander, fennel, and especially tahini really makes this salad extra special.

Any tender lettuce is good, and romaine is great in this salad. I used lettuce from my garden, a mixture of cos and green leafy lettuce. Mint is the recommended fresh herb, but I have a monster tarragon plant in the front, so that's what I used. Cilantro also works if you're one of those fortunate people who enjoy the taste. I happen to be one of those people who got the genetic short end of the stick and can't stand it. These herbs work best, but I think that almost any tender fresh herbs would work. Also, make sure to save the fennel fronds!

And some of this
I used some of this

Tahini Grapefruit Salad


about 1/2 head lettuce, torn into bite-sized pieces
1 grapefruit
handful of chopped almonds
1/2 avocado, thinly sliced
1/2 fennel bulb, thinly sliced, fronds chopped
1/4 cup chopped fresh mint or tarragon
juice of half a lime
1/2 tsp ground coriander
2 Tbsp tahini
2 Tbsp olive oil
salt and pepper, to taste
water, as necessary, to thin
optional: sliced cucumber, sliced sugar snap peas


1. Whisk together the lime juice, tahini, olive oil, coriander, salt, and pepper in a small bowl. Slowly add water until you achieve your desired consistency. If should be fairly thick, but still pour-able.
2. Segment the grapefruit over your dressing bowl, so the juice falls into the dressing. Whisk the juice into the dressing.
3. Combine the lettuce, grapefruit segment, avocado slices, fennel, cucumber, sugar snap peas, and mint in a large bowl.
4. Pour the dressing over the salad; you may have a bit extra. Save for use as a sauce in other recipes. Toss to coat.
5. Sprinkle with almonds and fennel fronds.
6. Enjoy!

Variation: Leave out mint, fennel, and coriander. Use romaine as your lettuce and use lemon juice instead of lime. Add 1 tsp of za'atar to the dressing.

Serve with grilled chicken or fish for a meal, or enjoy as a lovely spring/summer side dish.

I will make ice cream, just as soon as I get some eggs, and post the recipe (sorry, this one won't be vegan, but it will be dairy-free!).

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