Herbed Salad with Grapefruit Cardamom Vinaigrette

These past few weekends have been filled with celebrations, grill-outs, moving, and nights exploring all that Des Moines has to offer. With that comes eating out and many decadent meals. A fresh salad packed with a ton of flavor is exactly what I have needed and this one doesn’t disappoint.

Herbed Salad with Grapefruit Cardamom Vinaigrette | Zestful Kitchen

Avocado, edamame, and toasted pistachios offer a trio of textures while fresh mint brightens the combination of arugula and salad greens. A simple vinaigrette is all this salad needs and citrusy grapefruit juice is the perfect starting point. Honey adds a touch of sweetness while cardamom brings a slight warmth to the vinaigrette.

This salad makes for a perfect appetizer or side salad, but topped with grilled chicken or tofu and this would be a fantastic weeknight entrée.


Here’s to hot weather and cold meals!

Herbed Salad with Grapefruit Cardamom Vinaigrette | Zestful Kitchen

Herbed Salad with Grapefruit Cardamom Vinaigrette
 
Cook time
Takes
 
Author:
Makes: 6 servings + ½ cup vinaigrette
Ingredients
  • For the dressing:
  • ¼ cup fresh grapefruit juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • Black pepper to taste

  • For the salad:
  • 4 cups mesclun salad greens
  • 2 cups arugula
  • 1 avocado, diced
  • 5 scallions, thinly sliced on a bias
  • ¾ cup shelled edamame
  • ¼ cup shelled pistachios, toasted, and lightly chopped
  • ¼ cup mint leaves, chopped
  1. Whisk together grapefruit juice, oil, vinegar, honey, cardamom, salt, and pepper.
  2. Toss together mesclun, arugula, avocado, scallions, edamame, pistachios, and mint in a large bowl with vinaigrette.

Herbed Salad with Grapefruit Cardamom Vinaigrette | Zestful Kitchen

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