Grapefruit is a fruit from Borneo. In 1921 it was introduced to Tahiti by the Grand Consul of Great Britain and has been used ever since in Tahitian cuisine. Today it is one of the most common fruits on the island and it has gained a place of favor in salads.
This salad is extremely simple, and yet its flavor is delightful. You can get creative and add some pan-fried tempeh or seitan shreds.
- 1 pink grapefruit
- 1 lime
- 100 g fresh baby spinach
- ½ cup bean alfalfa
- 3 tablespoons coconut cream
- 2 tablespoons of tofu feta cheese
- 3 tablespoons walnut oil
- Pinch of pink salt
- Pinch of pepper
Rinse the spinach leaves, gently pat dry them with a towel and transfer them to a mixing bowl. Peel the grapefruit and separate the pulp from the skin from each slice. Transfer to the mixing bowl. Add the tofu feta cheese and alfalfa.
In a smaller bowl, mix together the oil, lime juice, and coconut cream. Season with salt and pepper and mix well.
Pour the dressing on the salad, mix well and serve.