Grapefruit – Ginger – Salad

Ingredients for 4 servings:

• ½ head of lettuce (e.g. iceberg, green leaf or frisee lettuce)
• 1 grapefruit(s)
• 2 carrots
• ½ root(s) parsley or celery
• 2 tomatoes, firm
• 1 small cucumber(s) (field cucumber)
• ½ bell pepper(s), red or yellow
• 1 handful of soybean sprouts or mung bean sprouts, fresh
• 3 tbsp lemon juice
• 3 tbsp soy sauce, dark
• 2 tbsp honey
• 2 tbsp oil (sunflower oil)
• 1 tsp oil (sesame oil)
• 2 tbsp Japanese sweet and sour ginger (Gari)
• 2 tbsp sunflower seeds
• 2 spring onions, green parts only
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refreshing + low in calories

Tear the lettuce and chop the vegetables (carrots, bell peppers, cucumber, tomatoes, parsley root) into small pieces, ideally into long strips (for the cucumber, first scrape out the watery insides with a small spoon). Fillet the grapefruit (reserving the juice), and cut into large pieces if necessary. Place everything in a bowl. Sprinkle with sunflower seeds, soybean sprouts, and spring onion rings (or very thin leek slices). For the sauce, finely chop the gari, mix with a dash of its preservative, the grapefruit juice, the lemon juice, the soy sauce, the honey, and a good grind of pepper, then add the oils. Serve the salad with the sauce. Notes: Honeydew melon, or both, works just as well instead of grapefruit. This salad also tastes delicious with just a teaspoon of oil.