Spring Green and Grapefruit Salad
This recipe uses some of the earliest spring greens from our farm paired with Florida red grapefruit in honor of the Miami women in my grandmother’s neighborhood who peddled cookbooks to help those in need. I used my favorite spring wild edible chickweed along with baby kale and lettuce for this simple salad.
- 2 cups mixed baby salad greens
- 1 ruby red grapefruit
- Pinch of salt
- Wash mixed greens and arrange on plate. Slice grapefruit in half and remove wedges using a grapefruit spoon or a knife. Squeeze remaining juice over salad and sprinkle with salt.