This salad was inspired by a first-course salad my Mom used to make for special occasions. She would place a bed of lettuce on each plate and top it with ruby red grapefruit supremes, bartlett pear slices, and ripe avocado slices. She then drizzled each salad with a poppyseed dressing. I remember how pretty it looked and how delicious it tasted. Fast forward to now. I needed to update this salad and make it my own! I wanted different textures, fresh flavors, and of course nutrients all around. Well, I think I have succeeded my friends. This salad is beautiful, fresh, healthy, texturally appealing, and most of all incredibly DeLiCiOuS! Enjoy!
1 package tatsoi or a lettuce blend with tatsoi
1 Ruby Red grapefruit, supreme cut (segments cut from the membrane and pith)
1 ripe avocado, diced
1 carrot, cut into matchsticks
1/2 jicama, grated
1/4 cup raw macadamia nuts, chopped
cilantro for garnish
juice from 1 orange
1 teaspoon orange zest
juice from 1 lemon
2 teaspoons honey
1 teaspoon of grated, fresh ginger
1/8 teaspoon sea salt
Make the dressing first by combining all ingredients in a high-powered blender. Blend until smooth. Taste and adjust seasonings. Pour 2 tablespoons of the dressing over the grated jicama in a small bowl. Toss to coat and set aside.
Assemble individual salads by using a food ring or large round cookie cutter to be your guide (this recipe makes about 6 individual starter salads). Begin to layer the salad with the tatsoi as the base. Place grapefruit segments on top of the tatsoi. Place some pieces of avocado, then carrot matchsticks. Layer on some of the marinated jicama. Crumble some macadamia cheese over the salad and sprinkle some chopped macadamia nuts over all. Drizzle the salad with some dressing and place some cilantro leaves on top for garnish. Serve immediately.