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From the end of summer (with its cool mornings and evenings) all the way to February, this is my favorite salad. I’ll describe the base, but I always encourage thinking in terms of ingredient groups. Try experimenting based on the season and what you have on hand.
Instead of grapefruit, you can use:
- Orange
- Sweetie (pomelit)
- Crunchy pear
- Dark berries — blackberries, blueberries, bilberries
- Green apple
In colder months, add more fats:
- Cold-pressed nut oils (walnut, pistachio, pine nut)
- Pumpkin or pine seeds
- Hemp seeds
- Avocado
It’s always good to include protein:
- Roasted shrimp (grilled in the oven for 5 minutes with just olive oil, salt, and dry ginger)
- Tuna in olive oil (including canned, occasionally)
- Vegan cheese (cashew cheese, soy-based cheeses)
Dark greens:
- Any, not just spinach — arugula, chicory, frisée
- Don’t forget aromatic herbs: mint, tarragon, green basil
- a bunch of spinach
- a little tarragon or green basil
- 1 small beet
- 1 grapefruit
- tahini (can be replaced with high-quality extra virgin olive oil + freshly ground black pepper)
- apple cider vinegar
Finely chop the spinach, tear the tarragon or mint and basil by hand. Wash the beet (if young, no need to peel) and slice it as thinly as possible. Peel the grapefruit and cut the flesh into slices. If you are too sensitive to bitterness (though you shouldn’t be! :), you can use grapefruit fillets, sweetie, pomelo, or chilled orange.
Drizzle the salad with vinegar, dress it with tahini (or a generous amount of olive oil + plenty of freshly ground black pepper). Don’t buy pre-ground spices — they lose both their nutrients and aroma.
Finely chop the spinach, tear the tarragon or mint and basil by hand. Wash the beet (if young, no need to peel) and slice it as thinly as possible. Peel the grapefruit and cut the flesh into slices. If you are too sensitive to bitterness (though you shouldn’t be! :), you can use grapefruit fillets, sweetie, pomelo, or chilled orange.
Drizzle the salad with vinegar, dress it with tahini (or a generous amount of olive oil + plenty of freshly ground black pepper). Don’t buy pre-ground spices — they lose both their nutrients and aroma.
