I don’t know about you but I can’t get enough of citrus this year! Maybe it’s because it seems like we’ve had a storm for the last two months (even our toddler is asking for the sun….) and nothing in the markets seem quite as bright as the citrus.
I am currently obsessed with this little gem salad which includes some gorgeous ruby red grapefruit and plenty of lime. We had this plus a roast chicken on Oscars night and it was the perfect lil’ awards show Sunday dinner. The roast chicken was from our favorite rotisserie at the Farmers market and is something we take home often. But this Sunday, the gem salad was our star.
I was especially proud of the dressing. I normally find creamy dressings too heavy. But recently, I had the best creamy lime dressing and just had to recreate it. This one incorporates creme fraiche, lime juice, lime zest, cilantro, minced garlic, red wine vinegar, and agave. This is seriously delicious friends!
- For the salad:
- 2 heads of little gem lettuce, chopped
- ½ cup Queso Fresca, crumbled
- 1 avocado, cut into chunks
- 1 ruby red grapefruit, segmented
- 2 tablespoons pumpkin seeds
- For the dressing:
- ½ cup creme fraiche
- ¼ cup lime juice
- 1 teaspoon lime zest
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon agave
- 2 tablespoons cilantro
- ½ cup olive oil
- For the dressing: Combine all of the ingredients (except the olive oil) in a food processor on high speed for 2 minutes Add the olive oil and process at high speed to combine/emulsify
- In a large bowl, combine the gem lettuce with the dressing and toss to combine. Add the grapefruit, avocado, queso fresco, and pumpkin seeds and gently combine.
Leave a Reply