I committed a cardinal sin with this one. I forgot to measure the cucumbers. But fear not unless you use three dozen, you should be good with the estimates.
Grapefruit and Cucumber Salad
- 1 grapefruit
- roughly half a cucumber, sliced thin
- 1/2 cup black or green olives
- Juice from one lime
- 1/4 extra virgin olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp Zestybeandog fine herb blend)
- salt/black pepper to taste
Remove peel and as much pith as possible from grapefruit. Cut in thin slices and line the bottom of a pie pan with the fruit. Place sliced cucumber over top. Sprinkle with olives. Mix together juice, oil, salt and pepper and pour over salad. Refrigerate for about 30 minutes or serve immediately. Sprinkle with dill before serving.
We’ve been seeing citrus salads all over. Here are some that inspired this dish: Orange & Onion Salad at The Orange Bee; an Orange and Olive Salad with Fennel Seed at Joshua Fagans; a Citrus, Avocado and Radish Salad at Chica Andaluza and an Oranges, Onion and Olive Salad at Foodflowersherbsandlife. We also loved the Lemon, Fennel and Cucumber Salad at Saffron and Honey.