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Bonkers Awesome Avocado Grapefruit and Edamame Salad

January 7, 2014 by Joy the Baker 64 Comments

edamame grapefruit avocado salad

Most of the country is in a mega deep freeze, and it feels like California just keeps churning out giant grapefruits and ripe avocados.  It’s obnoxious, really. I should keep the fact that I’m wearing a tank top to myself.  California is a spoiler state.

I’m actually toying with the idea of moving away from California.  For a native California girl… that’s a pretty big deal.  I’d need an air conditioner, some sort of frizz control system for my hair, and I’d sooo miss the Pacific Ocean.  Thinking about moving away has me appreciating these mild California days, appreciating the produce at the farmer’s markets, and taking in the laid back attitude.  I’ve always enjoyed it, but now I’m really appreciating it.

We’re all about salads and juice this month, right?  I feel like I’m trying to make up for all of the cinnamon rolls I devoured in December.  Seriously… I had so many cinnamon rolls!  I don’t want my salad to feel like a chore, ever.  That’s the absolute worst.  Every salad should have a few happy ingredients: fresh citrus and ripe avocado, crispy bacon and extra cheese.

In this, the latest Bonkers Awesome episode, my friend Alex and I go on a detox (and subsequent re-tox) kick.  There’s green juice, salad, and bacon involved… so… it’s not like we’re making any serious resolutions any time soon.

edamame grapefruit avocado salad

edamame grapefruit avocado salad

Salad time!  This one is fresh and exciting.  Yea… I’m still talking about salad.

This salad contains fresh avocado, segmented winter citrus (grapefruit and blood oranges, for me), shelled edamame, crunchy celery, leafy greens and a honey and mustard dressing.

Should we talk about how to segment citrus.  The Kitchn always has the best life-hacks:  How to Segment Citrus.

The combination of bright citrus with creamy avocado is just wonderful.  Perfect balance.  Edamame and celery add a bit of protein and crunch, respectively.  Leafy greens because they make us beautiful (so says my mama and she’s never wrong).

edamame grapefruit avocado salad

I’m terribly lazy about making my own salad dressing unless I get to make it in a jar and shake it myself.

This salad dressing is a shaken mixture of shallots, honey, mustard, apple cider vinegar, olive oil, sea salt, and black pepper.  It’s an easy balance of sweet and bright.

edamame grapefruit avocado salad

In this Bonkers Awesome episode, Alex and I made a green juice (and then spiked it with vodka because we felt like re-toxing our detox). Well, let’s talk about this green juice too!  It seems to be the thing to do this month.  Part nourishing.  Part feel-good punishment.  These glassfuls of green feature spinach, apple, celery, cucumber, and ginger.  Super healthful vegetables with a hint of sweet apple juice to make things more bearable.  I also love the spice of ginger in this juice.  A squeeze of lemon would also be great.

I wrote about juicing last year at this time!  On Juicing.  That’s where you’ll find lots of peppy juice combinations and my home juicer recommendations.

Bonkers Awesome Avocado Grapefruit Edamame Salad 

serves 2

Print this Recipe!

For the Salad:

about 2 cups leafy greens

1 grapefruit, segmented

1 blood orange, segmented

1 cup shelled edamame

2 celery stalks, sliced

1 small (or half of a large) ripe avocado, peeled and sliced

For the Dressing:

3 tablespoons finely diced shallots

1 tablespoon honey (for vegans substitute a bit of agave)

1 tablespoon dijon or whole grain mustard

2 tablespoons apple cider vinegar

1/4 cup plus 1 tablespoon olive oil

sea salt and fresh cracked black pepper

In a medium bowl, combine all of the salad ingredients:  greens, citrus segments, edamame, celery, and avocado.

In a small jar with a tight-fitting lid combine shallots, honey, mustard, vinegar, olive oil, a pinch of salt, and a few pinches of pepper.  Place the lid on the jar and shake it up until the mixture is emulsified. Taste the dressing and season to taste, adding more salt, pepper, or acid as necessary.  Pour the dressing (as much as you’d life) over the salad.  Sprinkle with salt and pepper.  Enjoy immediately!

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Filed Under: Bonkers Awesome!, Dinner, Fruit, Healthy, Savory, Vegan

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  1. Marya

    January 28, 2014 at 9:43 pm

    this is delicious! I had a lot more lettuce than you did, and my orange was a pineapple orange, but dang, this is good. I added a little grapefruit juice to the dressing too, and it was rockin! Thanks for the recipe!

    Reply
  2. Tammy

    January 24, 2014 at 1:31 pm

    This looks so bright & fresh and with the addition of bacon it’s a done deal. Love it!

    Reply
  3. Beauty follower

    January 20, 2014 at 10:54 am

    Want to try this one, love avocado in salads!

    https://beautyfollower.blogspot.gr

    Reply
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Trackbacks

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    February 12, 2014 at 8:27 pm

    […] I saw this salad on Joy the Baker‘s website I couldn’t resist trying it. Edamame and avocado? […]

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  8. Say Goodbye to Winter Blues - Pages from Freelancers Union says:
    February 5, 2014 at 12:39 pm

    […] made soup from scratch? How about roasted butternut squash, brussels sprouts, and cranberries? Or avocado, grapefruit, and edamame salad? The options are […]

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  9. 14 Surprisingly Delicious Avocado Hacks | Weight Loss Tips And Tricks says:
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  10. Get Saucy With Me | Bring It! says:
    January 21, 2014 at 11:21 am

    […] are just plain magic. Mince them into any dressing, (like this one from Joy The Baker, also pictured above) and they make it all work.  This sauce is part of the […]

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  11. Recipe | Kale, Grapefruit, and Edamame Salad with Salmon - What Dress Code? says:
    January 16, 2014 at 3:07 am

    […] season we’ve all been talking up — and lucky for me, one finally stuck! When I saw this recipe from Joy the Baker, I knew I had to put together a combination of the same […]

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