Miami winter salad
During the cold winters in Canada, it’s easy to forget fresh fruits, vegetables and salads and substitute with more cooked and comfort foods. This warming winter salad provides plenty of fibre and carotenoids while adding some good natural fats from the avocado and pecans for warmth.
- 1 tbsp (15 mL) extra virgin olive oil
- 1 tsp (5 mL) ginger, grated
- 1/2 tsp (2 mL) Umeboshi Plum paste or 1/2 tsp (2 ml) salt, or to taste
- 1/2 small red onion, thinly sliced
- 2 grapefruits, peeled and sectioned, juice reserved
- 2 pears, cubed
- 1 large ripe avocado
- 1/4 cup (60 mL) coarsely chopped pecans
- 6 cups romaine lettuce
- 1 chicken breast sliced
- Section grapefruit and squeeze juice out into a bowl.
- Whisk together oil, ginger, plum paste and salt in the same juice bowl.
- Add onion and toss to combine.
- Place washed lettuce in a bowl. Top with grapefruit and pear sections, cover, and refrigerate.
- Just before serving, peel and slice avocado.
- Add to chilled salad along with pecans, and top with a sliced chicken breast.
Serves 4 for lunch and 8 as a side salad.
Nutritionist Julie Daniluk has recently joined the Marilyn Denis expert team. Her first book, Meals That Heal Inflammation available from Random House, advises on allergy-free foods that both taste great and assist the body in the healing process. Check out www.juliedaniluk.com for more recipes.