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Citrus and Cucumber Salad
- ¼ cup fresh orange juice
- 2 TB red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp grated orange zest
- 1 tsp fresh thyme
- Salt and freshly ground pepper
- 1 red grapefruit
- 1 navel orange
- 1 lime
- ½ medium cucumber
- 6 cups mixed lettuce leaves
Make dressing by whisking together the orange juice, vinegar and oil in a small bowl. Stir in the orange zest, thyme, salt and pepper. Cut the grapefruit, orange and lime into sections, removing the peel, pith and membranes: cut off the top and bottom of fruit to expose the flesh. Using a sharp knife, carefully cut down the sides of the fruit from top to bottom removing the peel and pith. Hold the fruit over a bowl to catch juice and use a small paring knife to cut each segment free of the membrane. Peel the cucumber, then cut it is half lengthwise, remove seeds and cut into thin half moons. Place in a salad bowl with the lettuce and toss with dressing. Top each serving with several of the citrus segments.
From The Voluptuous Vegan, by Myra Kornfeld
