I love citrus in salad but I wouldn’t say grapefruit is my favorite citrus. Blood orange or even tangerine are a better option with less bitter taste. However, grapefruits are very good to balance a very savory meal.
Since it was meatless Monday, I chose to cook MorningStar Farm’s Italian Herb Chik Patties, which are amazing but does have that savory chicken flavor.
A salad with chicken, it inspired me to have a taco-like dinner. So for dressing of the salad, I used pico de gallo. You could also use salsa from a can.
Ingredients for salad
- Batch of lettuce, about 2-3 cups chopped
- 1 grapefruit
- 1/2 cup of cooked quinoa
- 1/2 corn
- 1/4 cup of chickpeas (canned and rinsed)
Recipe for Pico de Gallo can be seen at All Recipes
1. Add all ingredients and fold well. Be careful not to over-toss the salad.
2. Add pico de gallo until the taste is right.
I found this Jamaican hot pepper that I added to the pico de gallo. I will warn you that it’s very spicy. I cried cutting them up.
Finally, I served MorningStar Farm Italian herb chik patties on a bed of the grapefruit, chickpea, and quinoa salad. It was incredibly filling, savory, tart, tangy, spicy, and a bit sweet from the corn.
