Citrus Summer Salad

1 red grapefruit

1 tablespoon orange juice

Olive oil

Splash of aged balsamic vinegar

Head of soft bib lettuce

4 tablespoons raw or roasted sunflower seeds

Sunflower sprouts

Vegan feta crumbles (I found some at Whole Foods)

Wash the lettuce in warm water. Derib it so only the soft leafy bits are left, then tear it into bite sized pieces. Place in a salad spinner and spin dry. Leave out on counter at room temperature while you complete the dressing.

Take the grapefruit and cut out the segments, place to the side. Do this over a bowl and allow all excess juice from the grapefruit to fall into it. Once the segments are placed into a separate bowl, squeeze the juice out of the remaining grapefruit bits, reserve a tablespoon and a half of grapefruit juice, discard the rest. Add the orange juice to the grapefruit juice. Add a splash of the vinegar, whisk, taste and adjust. Add twice as much olive oil as the citrus vinegar mixture along with freshly ground pepper. Taste and adjust.

In a bowl add the soft lettuce and sunflower seeds, toss with a little bit of the dressing, careful not to add too much, you don’t want the lettuce getting soggy sitting in a bowl of liquid. Sprinkle the washed sprouts over top. Next add the segments of grapefruit and vegan feta crumbles, serve.