It’s one of my favorite times of the year – citrus season! I look forward each year when fresh oranges, grapefruits and lemons abound. This salad actually came about last year when I was pregnant with my daughter, and I constantly craved citrus fruit!. The funniest part about my citrus craving was that suddenly I was eating an entire grapefruit every day, even though I had never eaten grapefruit before in my life.
Pregnant or not, I love this Orange Edamame Salad, which can be served as a side dish, dairy, pareve or even as an entree. And as for the edamame, I highly recommend using the shelled, frozen edamame from Trader Joe’s – so easy!
My last recommendation – if you choose to grill some salmon or chicken for a salad entree, you can double the salad dressing recipe (below) and use it as a marinade! Not only will it make your prep a snap, but the it will intensify the flavor.
For a dairy salad: Add one cup crumbled goat cheese on top of salad.
For a dairy entree: Add one cup crumbed goat cheese and grilled salmon or tofu on top of salad.
For a meat entree: Add several slices of grilled chicken on top of salad.
For the salad:
2 heads of butter bibb lettuce, or bag of butter lettuce mix
1 blood orange or naval orange, peeled and sectioned
1/2 pink grapefruit, peeled and sectioned
1 avocado, diced
1 cup chopped seedless cucumber
1/2 cup plain edamame
1/2 cup chopped candied pecans or walnuts
For the dressing:
1/2 cup orange juice
1/4 cup lemon juice
3 Tbsp balsamic vinegar
1 Tbsp honey
lemon and/or orange zest
1/2 cup olive oil
salt and pepper to taste
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)