This citrus salad has great colors and is hearty yet light. Go heavier on the edamame (which you can find shelled and cooked at TJ’s) to make this a more substantial dish. If you don’t love “tart” you can use oranges instead of grapefruit. Spinach could be used in place of arugula.
Grapefruit Edamame Salad
serves about 4
1 bag of baby arugula (about 5 oz)
1 pink grapefruit, peeled and sliced into bite-size pieces
1/2 c pomegranate seeds
1 c edamame beans
1 avocado, sliced into chunks (look for a firm but ripe one that will slice nicely)
your favorite vinaigrette (perhaps a citrus one! or simply lemon juice, olive oil and salt)
Preparation:
Spread the arugula out on a platter and top with all the other ingredients. Dress lightly or serve dressing on the side so that you can save any leftovers.