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