Skinny Sumo Salad

Looking to step up your salad game? We have got you covered with this Skinny Sumo Salad.

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Did you know that the Sumo is not an orange?
Although the Sumo’s appearance is gnarly, beyond the peel it is the sweetest and brightest citrus around. These gems are only available for a few months of the year from January to April and while they are more costly than the average citrus, Sumo Citrus is an absolute treat.

If Sumos are out of season or not within your budget, a combination of grapefruit and oranges will also pair lovely with these ingredients.

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Sumo Citrus

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Skinny Sumo Salad

 

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Skinny Sumo Salad

Prep Time: 15 minutes   Author: Milk & Marigolds   Serves: 2 (easily scaleable)

Ingredients: 

1 Fennel bulb with fine leaves attached
2 Sumo Citrus or other sweet citrus depending on availability
Radishes (watermelon and red), thinly sliced
2 Avocados, cut into 1/4 inch slices
1 bunch of watercress, trimmed
1/4 cup soft goat cheese, crumbled
Extra virgin olive oil
Lemon juice, freshly squeezed (to taste)
Salt and pepper (to taste)

Equipment:

A sharp knife
A mandolin slicer or peeler (optional)
A serving platter

Instructions:

*This salad is meant to be served right away. However, you can prep most of the ingredients ahead of time and store them somewhere cool in a bowl of water.

  1. Wash and dry your produce. Choose a platter for serving.
  2. Begin by preparing the fennel. Remove the outer shells of the bulb which are too tough to eat. Then cut about 1/4  of an inch off the base and cut off the stalks at the top if they haven’t already been removed. If the fennel’s fine leaves are intact, save these to sprinkle on the salad as they are both flavourful and fragrant. Then use a mandolin or a peeler to thinly slice across the base of the fennel. Set aside.
  3. Thinly slice your radishes and set aside.
  4. With a sharp knife, cut the top and bottom peels off the sumo citrus. Place the citrus on the cutting board (base down) and carefully use the knife to cut away the peel and white (downwards) by cutting along the contour of the citrus. Once complete, slice the citrus into thin slices. Set aside.
  5.  Next, trim off the bottom stems of the watercress and set aside.
  6. Then peel the avocado, place it down on its side and slice around the center to create a ring or circular-shaped slices. Continue. Squeeze some lemon onto the avocado “ring” and slices to help prevent it from browning. I recommend you prepare the avocado just minutes prior to serving.
  7. Arrange all your ingredients on your platter in layers. From a height, season the salad with fresh pepper and sea salt, some lemon juice and extra virgin olive oil to taste.
  8. Sprinkle your goat cheese and fennel leaves on top and serve immediately.

 

Copyright 2015 © Milk & Marigolds

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