Spring Vegetable and Grapefruit Salad
- prep time40 min
- total time 55 min
- serves 4 - 6
A healthy, colourful salad with fresh green vegetables, yellow wax beans and a medley of grapefruit.
3 cups (750 g) fiddleheads, cleaned
¾ lb(s) (350 g) yellow wax beans, cut into 2 pieces
¾ lb(s) (350 g) asparagus, cut into 3 pieces
3 grapefruits of various colours (white, pink and red)Vinaigrette
¼ cup (60 mL) olive oil
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) chopped fresh chives
Salt and pepper
1. In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.
2. On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.Vinaigrette
1. In a bowl, combine all the ingredients with the grapefruit juice. Pour over the salad and toss gently. Season with salt and pepper.
You can serve the salad with steamed lobster tails.
Courtesy of RicardoCuisine.com