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Our Summer Salad with Pink Grapefruit & Asparagus

Serves 2

  • 3 cups rocket
  • 1 pink grapefruit diced
  • 1/2 cucumber diced
  • 1/3 cup fresh mint chopped
  • 5 cup edamame thawed
  • 2 bunches asparagus
  • 1/2 avocado diced
  • 1/2 shallots finely diced
  • 1 tbsp olive oil
  • 1/2 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
Almond ricotta:
  • 1/2 cup almonds
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1 tbsp nutritional yeast
  • Salt
  • Pepper
  • 2 tbsp water
  1. Soak the almonds in boiling water for 1 hour. Remove the skin. Blend with the rest of the almond ricotta ingredients until you get a paste consistency.
  2. Combine the dressing ingredients.
  3. Wash all the fresh produce in Natural Fruit & Vege Wash
  4. For the asparagus, remove the last 3cm of the stems. Chop into 1 cm thick pieces. Add to boiling water for 2 minutes, drain, then place into a bowl of iced water until cooled down, then drain.
  5. In a large bowl, combine the arugula, edamame, cucumber, grapefruit, mint, shallots, asparagus and avocado, and dressing. Add dollops of almond ricotta, and enjoy!
  6. Don't forget to clean up with our Natural Dish Soap and Multi-Purpose Kitchen Cleaner

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