Want an extremely quick, fresh salad that's full of colour and a variety of nutrients? A fantastic way to start off a healthy summer. The zingy dressing is made from grapefruit juice which is freshly squeezed from the remaining fruit skin and pith after slicing away the segments. This recipe makes enough for three lunches. Make in bulk and keep in the fridge with the dressing kept aside to drizzle over just before serving.
Ingredients
Salad
2 x Pink grapefruit
Smoked mackerel, 3 fillets
3 x handfuls of spinach leaves
125g soft goats cheese
Black pepper
Dressing
Grapefruit juice, squeezed from the fruit
1 tsp Dijon mustard
2 tbs olive oil
1 tsp honey
Garnish (optional)
Fresh basil
Method
Using a sharp knife and chopping board, slice off the ends of the two grapefruit. Keep the ends aside to squeeze juice out of later.
Slice away the grapefruit segments in-between the membranes. Place the segments in a medium sized bowl. Again keep the remaining pith aside.
Flake the smoked mackerel into bite sized pieces. Add these to the bowl.
Crumble over the goat's cheese and toss through the spinach leaves. Crack over some black pepper.
For the dressing, squeeze out grapefruit juice from the fruit skin/pith into a jam jar. Add the rest of the dressing ingredients. Add the the lid and shake.
Add the dressing to your portion just before serving. Fresh basil can be added as an optional garnish.
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This article originally appeared on The Debrief.