Fresh salad with grapefruit, kabucha and boulgour

10 Dec

P1120229

Last week, the vegetables and fruits’ seller at the market offered us a grapefruit. So I decided to use it in a salad. I also had a leftover of cooked kabucha (which is a Japanese squash).

The first step, was to chop the grapefruit, and put it, with its juice in a bowl.
I cooked a bit of bulgur, and put it under cold water to let it cool. I also cleaned some mash salad (lamb’s lettuce), chopped the kabucha and put everything inside the bowl.

P1120228

As for the sauce, I chose to mix some cream cheese with olive oil, salt and yuzu vinegar (that you can find in every good Japanese grocery store, for instance at Kyoko in Paris).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: