This is sure to become one of your favourite ‘go to’ salads: it’s the ultimate burst of freshness on a fork. You can use whatever green leaves you favour however the peashoots add a subtle sweetness which I like as a backdrop for the stronger flavours of the grapefruit, the fennel and the radish. The dressing is super easy (I squeeze the juice from the remnants of the grapefruit having cut out the segments) and brings overall balance to this and many other leaf based salads. Aside from the wonderful taste sensations, this salad is also beautifully fragrant and very pretty to look at: a true feast for the senses.
Serves 2 as a main, 4 as a side
2 large handfuls of peashoots
1 large pink grapefruit, segmented – all pith removed
½ fennel bulb, finely sliced
6 radishes, finely sliced
Toss all ingredients together lightly and place in a large serving bowl
2 tbsps grapefruit juice (squeezed from remnants of pink grapefruit)
2 tbsps freshly squeezed orange juice
2 tbsps apple cider vinegar
2 tbsps avocado oil
1 tbsps honey
½ tsp seasalt
Whisk together and drizzle over salad just before serving. This should yield enough for 2 or 3 large salad bowls. Store extra in an airtight container in the fridge.