Cucumber and Grapefruit Salad with Burnt Tortilla Vinaigrette
Ingredients
FOR THE CUCUMBER AND GRAPEFRUIT SALAD:
- 2 tablespoons (15 g) toasted, unsweetened or lightly sweetened coconut flakes
- 1 large cucumber, peeled and cut into thin strips
- 1 cup jicama, peeled and cut into thin strips
- 1 grapefruit, membrane removed and segmented
- Salt, to taste
- Pinch of chili powder (optional)
- Burnt Tortilla Vinaigrette (recipe follows)
- Micro cilantro, for garnish
- Toasted coconut, for garnish
FOR THE BURNT TORTILLA VINAIGRETTE:
- 1 corn tortilla
- 3 tablespoons (44.4 ml) olive oil or neutral oil
- 1½ tablespoons (22.2 ml) apple cider vinegar or white vinegar
- 1 teaspoon (4.9 ml) lime juice (optional)
- Salt and pepper, to taste
Instructions
FOR THE CUCUMBER AND GRAPEFRUIT SALAD:
- In a dry skillet over medium heat, toast coconut flakes for 1 to 2 minutes, stirring frequently until golden and fragrant. Set aside.
- In a large bowl, combine the cucumber and jicama. Gently fold in the grapefruit segments. Season with salt and, if desired, chili powder.
- Drizzle with vinaigrette just before serving and toss gently. Garnish with toasted coconut and micro cilantro.
FOR THE BURNT TORTILLA VINAIGRETTE:
- Toast the tortilla directly over an open flame or on a hot skillet until well blackened in spots. Break the tortilla into pieces and place in a blender. Add vinegar, oil and lime juice. Blend until thick and smooth. If too thick, thin with a bit of warm water. Season with salt and pepper.
Notes
Prep the components ahead, but assemble just before serving to keep textures fresh. This salad is great as a light appetizer or side dish with grilled proteins.
Photo by Daniela Loera
