Slow Food for the Soul | Spring Citrus Salad

 

It’s still springtime, and it’s time to be adventurous and feel alive – but let’s not allow boring salads get the best of us!

We love this colourful and juicy salad because of how the citrus compliments the nutty grains and bitter radicchio (red lettuce).  It’s easy to make too.

We love the idea of the ‘slow food’ movement too that came out a few years ago. It rebels against the ‘quick fix’ foods that have become so popular in our culture. This recipe will inspire you to get back to feeding yourself in beautiful, and nourishing ways.

I like incorporating grains to my salads because they make them so much more filling and adds great flavour and texture.

slow food for the soul

Spring Citrus Salad

 

Ingredients:

For the garlic vinaigrette

60ml extra-virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon honey

3 cloves garlic, minced

¼ teaspoon chili powder

½ teaspoon rock salt

¼ teaspoon freshly ground black pepper

 

For the grains

50 grams quinoa

50 grams farro 

 

For the salad

100 grams sugar snap peas

1 tablespoon extra-virgin olive oil

1 small pink grapefruit

1 small navel orange

1 medium blood orange

120grams mix greens

½ head radicchio, chopped

120grams thinly sliced fennel bulb

1 medium avocado, pitted, peeled and diced

 

Instructions:

For the vinaigrette

In a small bowl whisk together the olive oil, vinegar, mustard, honey, garlic, chili powder, salt and pepper until completely combined. Set the dressing aside until ready to use.

 

For the grains

In a saucepan add quinoa and farro to boiling water, and cook over medium-low heat until the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.

 

For the salad

Heat a medium sauté pan over medium heat. In a small bowl toss the peas in the olive oil then add to the pan and sauté until lightly blistered on both sides, about 3 minutes. Remove from the pan and let cool.

Peel the grapefruit, orange and blood orange and remove as much of the pith as possible. Thinly slice the citrus and set aside.

In a large mixing bowl add the salad mix, radicchio, fennel and grains and toss to combine. Add the citrus, and avocado and the dressing 2 tablespoons at a time.

Divide the salad among bowls. Serve immediately.

*The slow food movement is all about taking a little time to think about what our food can do for us, where it comes from and its impact on the environment. It is better for us and naturally brings more balance and variety into our lives—and kitchens.

An important aspect of slow food is that it uses seasonal ingredients. Foods are always better when they’re in season. Here are just a few reasons why.

  • Flavour: think of a juicy red tomato in spring as opposed to winter.
  • Environment:  foods that are in season reach us using fewer pesticides and food miles.
  • Cost: the supply is higher, seasonal foods are less expensive.

 

For more delicious recipes, please click here

 

https://www.chrisjamesmindbody.com/category/food-and-recipes/

1 Comment
  • Salim.quadir@btinternet.con
    Posted at 09:22h, 07 May Reply

    I used this salad recipe on Friday & bought it into work with me – delish!!! Plus it stayed fresh all day too, as I didn’t eat until 3pm as usual!

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