Pink Grapefruit, Radish And Calamata Olive Salad
Published April 9, 2002
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 pink grapefruit
1 orange
1 2-ounce length of daikon radish, thinly sliced
4 French breakfast or red radishes, thinly sliced
½ cup of radish sprouts
10 calamata olives, pitted and halved
2 tablespoons mild fresh goat cheese, crumbled
1 tablespoon freshly squeezed lemon, or to taste
2 tablespoons extra virgin olive oil
Fleur de sel or coarse sea salt
Nutritional analysis per serving (2 servings)
24 grams carbs; 5 milligrams cholesterol; 260 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 5 grams fiber; 652 milligrams sodium; 4 grams protein; 16 grams sugar
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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Preparation
- 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.
Private Notes
Comments
So good I had it three days in a row.