Green as the 'Emerald Isle', this salad combines green veggies and fruits.
Author: American Institute for Cancer Research
Suggestions: * Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.
Serves: 4 person(s)
Preparation Time: 20 mins
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
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.
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