Home » DAIRY FREE » Citrus Rosemary Salad (raw-vegan)

Citrus Rosemary Salad (raw-vegan)

citrus rosemary salad4

CITRUS ROSEMARY SALAD (raw-vegan)

Although it is winter time and it seems like the produce section is just a little smaller; one thing that is in season is citrus fruit. Here in the USA, we are lucky to have produce growing neighbors that are closer to the equator and provide us with great citrus fruit. I am looking out my window and there is plenty of snow on the ground but every time I eat a ripe fruit from a warmer climate, I dream of summer. To help with these fantasies, I gathered as much citrus fruit I could find that looked good and came up with CITRUS ROSEMARY SALAD. One of the great things about citrus fruits is that you can use them in either sweet or savory dishes. As you all know I like the SAVORY side of life, so I pared it up with fresh rosemary. The earthy and savory flavor of the rosemary balances the sweet and tangy flavors of the fruit in this salad, a delicious match in deed. If you too are dreaming of somewhere warmer, give this salad a try. Who knows where it will take you.

A CHEF’S TIP: this salad can be eaten by itself or I like to top my green salads with it for something different than salad dressing. You can even eat it as a refreshing dessert. The picture above shows the salad on top of a bed of fresh organic pea pod shoots at brunch. The recipe will tell you how you too can make this beautiful salad.

SERVES 2 MAIN COURSES or 4 SIDE SALADS

1 medium organic Cara Cara orange

1 medium organic navel orange

1 large organic ruby red grapefruit

1/2 cup fresh organic pineapple, small diced

1 TBSP fresh organic rosemary leaves, fine chopped

1/2 tsp fresh organic flat leaf parsley, fine chopped

1 organic Meyer lemon

2 cups fresh organic pea pod shoots

With a micro-plane, zest the Cara Cara and navel oranges, reserve the zest. Now peel both, small dice the fruit and place in a large mixing bowl, discard the pith. Peel the grapefruit and small dice the fruit, place in the mixing bowl, save the peel for another recipe. Add the diced pineapple, chopped rosemary, and chopped parsley. Zest the Meyer lemon and add it to the bowl. Now juice the lemon over the fruit in the bowl and mix well. Cover and refrigerate for 1 hour. When you are ready to serve, first wash and spin dry the pea pod shoots. Evenly distribute the pea pod shoots on your serving plates and evenly distribute the citrus salad on top of the shoots, as shown in the picture above. ENJOY!!

jarOhoney copyright final 2013

Print Friendly

Comments are closed.


Hit Counter by latest gadgets