Apple Mint Salad
This salad is a wonderfully refreshing and different side dish for your July 4th holiday. Crisp apples, slightly sweet grapefruit, and fragrant mint make this recipe a favorite during the summer.
Mint is a wonderful way to add coolness to any summer meal or drink. Adding mint leaves to freshly brewed tea or homemade lemonade adds a touch of elegance to traditional flavors.
To make the salad casein free: simply replace the greek yogurt with mayonnaise for a zesty twist.
Apple Mint Salad
Adapted from Tassajara Cooking by Edward Espe Brown
from Carrie Forbes @ Gingerlemongirl.com
2 large gala or granny smith apples, diced
1 large ruby red grapefruit, pared and diced
3-5 leaves fresh mint
1/4 cup orange juice
2 tablespoons greek yogurt
1 tablespoons honey
Directions:
In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
"Chiffonade" your fresh mint by rolling the leaves together horizontally, like this. Then finely cut the roll into small slices, this will result in a chiffonade cut.
Toss the chiffonaded mint into the apple and grapefruit.
In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours. This salad is delicious and refreshing either way!! Enjoy!
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