Grapefruit & Goat Yogurt Salad
Summer calls for salads and I’m all about the fresh and tangy kind. Tang is easy to achieve with goat products, like yogurt; it also add creaminess to a dressing without making it too heavy, which I find unappetizing in the hot summer sun. Since I’ve been told I’m lactose intolerant, I’m a huge fan of goat yogurt because it’s very low in lactose and most of us intolerant to it can still digest goat products—which you can also learn from Chad Radwell on Scream Queens.
Servings (2 servings as a meal or 4 servings as a side dish)
Vinaigrette (makes extra but can be kept in the fridge for a week)
- brunoise 1/2 of a small shallot (about 2 tsps)
- 1 TBSP sherry vinegar
- 2 TBSP plain goat yogurt (I use Redwood Hill Farm's goat yogurt)
- 1 TBSP of sparkling water ( I use Spindrift's grapefruit sparkling water)
- splash of olive oil
- salt to taste
- 1 cup of cooked quinoa, chilled
- 1 large grapefruit, sliced
- 1 large organic (important if you want to keep the skin on) cucumber, sliced thin
- 1/2 a red cabbage, sliced thin and blanched*
- sunflower seeds
- ground black pepper
In a large bowl add as much of the vinaigrette as desired to quinoa and cucumbers. Sweep some of the plain goat yogurt on a plate, scoop the quinoa and cucumber on the plate, add the red cabbage and as many grapefruit slices as you want. Top it all with sunflower seeds and freshly ground black pepper.
*To blanch your red cabbage all you need to do is bring water to a boil and add plenty of salt. Throw the thinly sliced cabbage into the boiling water for 30-45 seconds, drain, then transfer to an ice bath to stop the cooking process. Drain the cabbage again and let dry.