Happy Friday and soon Easter 🙂
I was looking to cook a fresh spring salad and come up with this simple and quick one. One of my friends had used grapefruit instead of lemons, and I decided to try it with this salad- it is refreshing and tasty. Definitely, will try different variations with grapefruit in the next few weeks.
Servings: 2-3
Total time: 15 min
Ingredients:
- 80 gr spinach
- 50 gr rucola lettuce/ rocket leaves
- 3-4 mushrooms ( if you can, use chestnut mushrooms)
- 1/3 cucumber
- 40 gr olives
- 2 tbsp. olive oil
- 1/2 grapefruit juice
- 1 tsp salt
- walnuts
Optional:
- spring onion
- feta cheese
- flax seeds
How To:
- Rinse the spinach and rucola lettuce- if the spinach leaves are large, remove the stem.
- Add the leaves to a medium bowl.
- Cut the cucumber and mushrooms into disks and add just the cucumber to the salad mix.
- In a preheated with just a few drops of oil girl the mushrooms for about 2-3 min each side.
- Add the rest of the ingredients- mushrooms, olives, spring onion.
- Mix well.
- Drizzle olive oil.
- Add/squeeze the juice of 1/2 grapefruit.
- Add salt and walnuts.
- Mix well.
- Serve and enjoy 🙂
More photos:
Pettite Two a Pret 
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