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    Pink Grapefruit and Chinese Leaf Salad

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    Pink Grapefruit and Chinese Leaf Salad

    I defy anyone not to feel scintillatingly healthy and revived by this salad. The fresh and instant-impact taste of the ingredients works mini miracles. It looks drop-dead gorgeous, too. One small word of warning: grating raw beetroot is messy, though less messy than handling it cooked. Do not be tempted to toss the beetroot into the salad with the dressing - it will bleed left, right and centre. Be content with piling it on top.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2 - 3


    • Dressing
    • 2 tbsp rice vinegar
    • ½ tsp finely grated ginger
    • 2 tsp sesame oil
    • ½ teaspoon caster sugar
    • 1 pink- or red-fleshed grapefruit
    • ¼ head Chinese leaf, or about half a large romaine lettuce heart
    • ½ medium raw beetroot, peeled and coarsely grated
    • 2 tbsp pumpkin seeds


    1. Using a sharp knife, cut the peel from the grapefruit, cutting right down to the flesh. Ease out the segments using a small, sharp knife to cut down close to the membrane that separates one segment from another. Cut on both sides of each segment, so that it falls out onto a plate. Reserve the segments and any juice that has oozed out.
    2. To make the dressing, put all the ingredients into a small pan and add any juice from the grapefruit. Stir over a low heat for 2-3 minutes until the sugar has dissolved. Add salt and pepper to taste. Leave to cool.
    3. Just before serving, roughly tear up the Chinese leaf or romaine lettuce leaves. Toss with the grapefruit segments and the dressing and arrange on serving plates. Scatter the shreds of beetroot on top, add the pumpkin seeds, and serve.

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    Drinks recommendation

    This dish is a treat for the senses and most wines are in danger of upsetting its natural balance. Try a soft but fresh white with a hint of fruitiness to match the grapefruit's acidity.


    Average user rating

    5 stars