Serves 6
Prep time: 20 minutes
Cook time: n/a
Tip: Whenever collecting citrus zest, be sure to use organic fruit. To get more bang for your buck, zest the entire fruit and freeze any excess zest for future use. (You can also collect the remaining juice from each piece of fruit and store in ice cube containers along with the leftover zest).
Ingredients
1 c. grapefruit, peeled and cut into chunks
1 c. blood oranges, peeled and cut into chunks
1 c. green apple, chopped
1 c. kiwi, peeled and chopped
1 c. green seedless grapes, cut in half
½ c. toasted pecans, chopped
3 c. baby arugula or other salad greens
Lemon Vinaigrette Ingredients:
1 t. fresh lemon zest
1 T. fresh lemon juice
1 t. fresh orange zest
1 T. fresh orange juice
¼ c. rice wine vinegar
½ c. extra virgin olive oil
2 T. honey
2 t. Dijon mustard
2 cloves garlic, finely minced
Sea salt and black pepper, to taste
Directions
- Add all fruit and chopped pecans to a large bowl and gently toss to combine.
- Combine the vinaigrette ingredients in a medium glass or other non-reactive bowl and whisk to combine. Season with salt and black pepper, to taste, and set aside.
- Arrange the Arugula or other salad greens on individual plates and top with fruit and pecan mixture. Drizzle with the lemon vinaigrette and season with additional salt and black pepper, if desired. Serve immediately.
