With spring in full swing and summer just appearing over the horizon, it’s a great time to bring salads center stage – particularly if you’re looking to lighten up a bit before the warm weather sets in. Hearty salads make light and satisfying lunches, side dishes, and even main entrees when the temperature creeps up, and this one incorporates the tail end of winter citrus season for a bright, flavorful dish that’s both healthy and satisfying.
Sliced avocado, almonds and feta cheese provide heart-healthy omega-3 fats, while filling, nutritious lentils are packed with dietary fiber and potassium. But the real star of this dish is Hale’s best-selling citrus! Our farm-fresh Ruby Red Grapefruit and seedless Navel Oranges add tangy-sweet, vibrant flavor and color to your diet along with a host of health benefits from the vitamins and minerals they provide, including immune-boosting vitamin C.
Ingredients:
For the salad:
- 1 Ruby Red Grapefruit, halved
- 1 Navel Orange, peeled and sliced
- 2 c. cooked lentils
- 1 5 oz. package of mixed greens
- 1 avocado, sliced
- 4 oz. feta cheese, cubed
- ½ c. slivered almonds
- 2 Tbsp. fresh mint, chopped
For the dressing:
- Juice from 1/2 grapefruit, about 1/4 cup
- ¼ c. olive oil
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- Salt & pepper, to taste
Directions:
- Peel and slice one grapefruit half and toss together with greens, orange slices, avocado slices, feta cheese cubes, chopped mint and slivered almonds in a large salad bowl and refrigerate.
- Juice remaining grapefruit half (should yield about ¼ cup of juice). Whisk juice together with olive oil, honey, Dijon mustard and salt and pepper in a small bowl until smooth.
- When ready to serve, add dressing to salad and toss together gently. Adjust salt and pepper to taste and serve immediately.