Avocado Grapefruit Edamame Salad

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When I saw this salad on Joy the Baker‘s website I couldn’t resist trying it. Edamame and avocado? Sold!

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It was incredibly easy to make (as far as fancy salads with homemade dressing go), and super yummy. Leafy greens, grapefruit, blood orange, edamame, celery and avocado. The biggest pain in the butt was getting all the membrane off the grapefruit and blood orange segments.

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The dressing is the best part because it’s so easy to make and really really good. Chop up a shallot (one shallot = about three tablespoons), some mustard and honey. It called for apple cider vinegar, but I didn’t have any so I used lemon. Works just as well.

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Put it in a seal-able container and shake shake shake. Shaking was the best part of putting together the salad. Totally made up for the annoying citrus.

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I had a lot of extra lettuce, edamame and celery, so I ended up eating this salad every day for a week. I stretched out the dressing and fruit. (The avocado was gone the first day.) Here’s what it looks like on day 4. Still pretty good.

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Avocado Grapefruit Edamame Salad 

from Joy the Baker

Serves: 2; WW Points: 8 (without dressing; 15 with dressing)

Ingredients

For the Salad:
about 2 cups leafy greens
1 grapefruit, segmented
1 blood orange, segmented
1 cup shelled edamame
2 celery stalks, sliced
1 small (or half of a large) ripe avocado, peeled and sliced

For the Dressing:
3 tablespoons finely diced shallots
1 tablespoon honey (for vegans substitute a bit of agave)
1 tablespoon dijon or whole grain mustard
2 tablespoons apple cider vinegar (I used lemon)
1/4 cup plus 1 tablespoon olive oil
sea salt and fresh cracked black pepper

Directions

  • In a medium bowl, combine all of the salad ingredients:  greens, citrus segments, edamame, celery, and avocado.
  • In a small jar with a tight-fitting lid combine shallots, honey, mustard, vinegar, olive oil, a pinch of salt, and a few pinches of pepper. Place the lid on the jar and shake it up until the mixture is emulsified. Taste the dressing and season to taste, adding more salt, pepper, or acid as necessary.  Pour the dressing (as much as you’d life) over the salad.  Sprinkle with salt and pepper.  Enjoy immediately!
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