Fresh salad with grapefruit, kabucha and boulgour

10 Dec


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.


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).

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