Winter Citrus Salad

Winter Citrus Salad

vegan-winter-citrus-salad2

The D-words (diet and detox) aren’t in my vocabulary anymore, but this refreshing Winter Citrus Salad is about as close to those eating goals as I got in January. What makes it less harsh—and tastier—is gently cooking the vegetables (the preferred way of eating most foods according to Ayurveda), which allows the bright citrus in the grapefruit slices and lime-infused tahini dressing to really stand out against the more mellow, warming greens.

2019 is also the year of the herb for me, so there’s a healthy dose of finely chopped parsley and dill to support any kind of flushing of the system, and cleansing the taste buds, after any sugar indulgence that might still be happening as February drags its heavy feet along the sidewalks of our lives.

Thanks so much to Salt Fat Acid Heat for the enlightening lessons on ingredient and flavor pairings—turns out there’s a reason why foods taste good together! Head over to Netflix for a foodie’s delight in this four-part documentary, which has been one of the least regrettable ways to binge this winter.

vegan-winter-citrus-salad2

Winter Citrus Salad

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 side servings

Ingredients
  

  • 1 shallot chopped
  • 1 tbsp coriander seeds
  • 1 tsp cinnamon
  • 1 bunch asparagus chopped
  • 1 head green leaf lettuce chopped (or any soft lettuce)
  • 1 grapefruit skin and pith removed (zest prior to peeling for dressing)
  • 1 large handful each chopped fresh dill and parsley leaves
  • Flaky sea salt and pepper

For the dressing

  • Zest and juice of 1 lime
  • Zest of 1 grapefruit
  • 2 tbsp tahini
  • ½ tbsp red miso

Instructions
 

  • Add the shallot and 1 tablespoon of water to a large saute pan over medium-high heat. Cook until the water has evaporated and the shallot begins to brown in the pan, around 3-5 minutes.
  • Lower the heat, and add the spices. Stir quickly to coat the pan and toast, about 10 seconds. 
  • Add the asparagus and ¼ cup of water. Slowly raise the heat and cook until the asparagus starts to steam and turn bright green. 
  • Add the chopped lettuce to the pan. Stir to combine, and cook until the lettuce is wilted but still bright in color, about 5 minutes. 
  • Meanwhile, zest the grapefruit and reserve in a medium bowl for the dressing. Remove the skin and pith and slice into thin rounds. 
  • To make the dressing, combine all the ingredients and whisk with a fork. Slowly add water 1 tablespoon at a time (~2 tablespoons total, depending on your tahini) until the dressing is the consistency of runny yogurt. 
  • To serve, transfer the cooked greens to a large plate. Layer the grapefruit slices on top. Drizzle with dressing, and add a generous amount of salt and pepper. Serve immediately, or store the greens, fruit, and dressing in separate containers until ready to eat. 

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