Prep 10 mins
Cook 0 mins
I found this in the Food and Drink Magazine. It's simple, easy and delicious! The trick is to slice your radishes very thinly, so they almost look shaved.
- 4 small pink grapefruit
- 4 green onions, thinly sliced
- 1⁄2 cup pitted black olives
- 12 radishes, very thinly sliced
- 1⁄4 cup olive oil
- 3 tablespoons grapefruit juice
- salt & freshly ground black pepper
- Peel the grapefruit and cut into sections over a bowl to catch the juice.
- This should give you enough juice to make the dressing.
- Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
- Chill until ready to serve.
- Whisk together the dressing ingredients.
- Pour over chilled salad and gently toss.
this was fantastic!! what a refreshing side this is! i like it because it is a great make-ahead dish, but it's easy and so flavorful. i had to make a few changes due to what i had on hand. instead of the green onions and olives, i used red onions and feta cheese. other than that i made as written. thanks for sharing!! this is a keeper for sure!!!!!
Wow-I never would have thought to make a salad of these ingredients but it was DELICIOUS!!! Our pink grapefruit were so pretty and sweet this week-will have to remember this for additions to other salads! I had unexpected guests so to stretch, I added some avocado and spinach leaves w/ great success. Thank you, Leslie, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
This was different, but good. We used fresh grapefruits, kalamata olives and radishes that could have been sliced thinner. We also added about a teaspoon of olive oil. There wasn't much grapefruit juice left to add, but it was still tasty. Have been experimenting with odd fruit and vegetable combinations and have been adding cheese, and now olives to the list. Thanks!