Spinach, pomelo, and radish salad
A starter that holds up on three ingredients and a good vinaigrette.
- Prep time: 15 minutes
- Cook time: 0 minutes
When pomelo meets tender baby spinach and crunchy radishes, it has nothing left to prove: the salad speaks for itself. A pomelo juice vinaigrette carries the citrus flavor right through to the dressing, and a few toasted pumpkin seeds bring the crunch that was missing. Ready in 15 minutes, perfect for a light lunch or a quick starter.
Ingredients
-
spinach
baby leaves -
pomelo
peeled and segmented -
radishes
-
pumpkin seeds
toasted -
olive oil
-
pomelo
juice, for the vinaigrette -
dijon mustard
-
salt and pepper
Recipe steps
Prepare the vinaigrette
Whisk together the olive oil, pomelo juice, mustard, salt, and pepper in a bowl. Set aside.
Prepare the fruit and veg
Supreme the pomelo: use a knife to remove all the white pith, then separate the segments. Slice the radishes into thin rounds.
Assemble
In a salad bowl, combine the baby spinach, pomelo segments, and radishes. Sprinkle with toasted pumpkin seeds. Pour over the vinaigrette and toss gently.
Tips and variations
- Add crumbled goat cheese or walnuts to turn it into a full meal.
- The vinaigrette can be made ahead; assemble the salad at the last minute.
