Emerald Salad 

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Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 3 mins

Yield: 4 x 1½ cup servings (6 cups salad)

Green as the 'Emerald Isle', this salad combines green veggies and fruits.

Suggestions:

* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.

** Before serving, taste salad dressing, and if too tart, mix in an additional 1/2 to 1 tablespoon honey (serving suggestion is not included in the nutritional analysis).

Ingredients:

1 slice oatmeal bread *

1 spray of canola oil cooking spray

1/4 tsp oregano

12 Boston lettuce leaves

12 pink grapefruit sections (fresh, jarred or canned)

12 thin avocado slices (1/2 medium avocado)

2 kiwi fruit, peeled and thinly sliced

12 finely sliced green bell pepper rings

1/2 cup grapefruit juice

2 Tbsp lime juice

1 Tbsp honey (preferably clover)

1 Tbsp minced fresh mint leaves, or according to taste

1 1/2 tsp extra-virgin olive oil

1 dash each of salt and freshly ground black pepper

Directions:

Preheat oven to 350ºF.

CROUTONS: Coat one side of the bread with cooking spray. Sprinkle on the oregano. Bake on a rack in the center of the preheated oven for 3 minutes, until the bread is dry and almost hard in the center. Let it sit 2 minutes. With a serrated knife, cut the bread into 1/2-inch cubes and set aside.

SALAD: On each of four salad plates, make a bed using 3 lettuce leaves. Place 3 grapefruit sections and 3 avocado slices in the center. Arrange kiwi slices in an overlapping ring around them. Place the 3 pepper rings over the grapefruit and avocado.

DRESSING: Whisk together in a small bowl the grapefruit and lime juice, 1 tablespoon honey and mint. Whisk in the oil. Season dressing with salt and pepper.**

To serve, drizzle dressing over top of each salad. Sprinkle one-fourth of the warm croutons over each and serve.

Author:

American Institute for Cancer Research
AICR