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| The small but mighty turmeric root. |
I went to the Sunnyside Natural Market today on my way home from the university. My writing consultation for the afternoon was a no-show, much to my dismay, as I had spent three hours reviewing their work and then trucked myself up to campus in the snow, solely for the meeting. I needed some tasty, hopeful eating after that. Luckily, there was fresh Alberta watercress and cucumbers at the market, as well as beautiful grapefruit, turmeric and ginger. Salad time!
This salad is so good! The dressing was my attempt to put as many healthy things in there as possible, while still making it taste delicious. A little bit of summer for the winter…I recommend serving with a quinoa pilaf or lentil loaf.
If you don't have watercress, use some other spicy green like arugula or mizuna. It's salad. Put whatever you want in there.
Grapefruit and Watercress Salad
1 small pink grapefruit, sectioned
1 large handful watercress, chopped
1 baby cucumber, sliced
1 stalk of celery, chopped
2 green onions, chopped
2 tbsp hemp seeds
handful of walnuts
Combine everything gently in a bowl. Squeeze any leftover grapefruit juice onto the mixture. This is enough for 2 people as a side. Top with dressing and enjoy.
Turmeric, Ginger and Tahini Dressing
1 turmeric root
1-inch piece of ginger
2 tbsp hemp seed oil
3 tsp apple cider vinegar
2 tsp tahini
3 tsp water
pinch of salt
Grate the turmeric first (maybe with a baggie on your hand if you don't want to turn your fingertips yellow), then grate the ginger over the same part of the grater (which will help to remove some of the yellow colour, but probably not all of it!) Place in a small jar and add the other ingredients. Shake well and taste, adjust to your preference. This dressing is thick because I included the grapefruit juice in the salad bowl to thin it out. Add more water until it's as thin as you like it.
Makes enough for about 3 servings. Keep leftovers in a jar in the fridge.
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