Citrus is thriving right now in Phoenix, so I decided to pick some grapefruit from my friend's tree, and attempt to use every part of the fruit. What resulted was a bright, refreshing salad that made me think of being in Miami.
The salad does take a bit of prep work, however, when you are all finished, you'll want to relax, play your favorite Cuban music, and imagine being on vacation.
2 lbs. carrots, peeled and sliced into ¼ inch rounds
1 avocado, peeled and diced into large chunks
1 pink grapefruit, peeled, seeded and segmented
1 mango, peeled and diced into large chunks
¼ C. raw cashews
salt and pepper
¼ C. + 2 Tbsp. olive oil
1 pink grapefruit, zested and juiced
1 tsp. raw honey or pure maple syrup
¼ C. Italian parsley, minced
1 Tbsp. raw apple cider vinegar
1 ½ tsp. ground coriander seed
salt and pepper to taste
MISE EN PLACE
In a 450 degree oven, roast carrot rounds by placing them on a baking sheet with a drizzle of olive oil to lightly coat. Sprinkle with salt and pepper, roast for 20 minutes. Remove from oven and set aside in a medium bowl.
Place the olive oil, grapefruit zest, 4 Tbsp. of grapefruit juice, honey or maple syrup, minced parsley, apple cider vinegar, ground coriander, and salt and pepper in a glass jar with a lid. Shake well.
Pour ½ of the dressing mixture over the roasted carrots and gently stir. Arrange dressed carrots onto a large plate or platter. Add the diced avocado, diced mango, and segmented grapefruit over the carrots. Finish with reserved dressing and top with raw cashews.
SUBSTITUTIONS AND ADD ONS
Substitute other citrus fruit such as tangelos or naval oranges for pink grapefruit.
Substitute peaches or nectarines for mango.
Substitute Marcona almonds for raw cashews.
Add baby mixed greens.
Add thinly sliced kale.
Felicia Cocotzin Ruiz, LLC