I couldn't think of a more interesting name for this salad, so I'm saying it as it is, refreshing and filling. On Saturday mornings, my husband and I try and workout first thing, becuase the "let's just workout later," tends to never happen. So, we took a one hour spinning class at Equinox which ended up being extremely fun and a tough workout as a DJ was playing fabulous music. Though my husband's weekend brunch ritual is an omlette, I decided to change things up a bit but added some avocado for some healthy fat. I got his seal of approval on this one!
1 head of raddichio
1 red apple (Honey Crips is my favorite)
1 - 2 yellow or red beets (raw or boiled/roasted)
1/2 cup of fresh mint
2 tbsp extra virgin olive oil
1/2 tsp turmeric powder
1/4 tsp Himalayan seal salt
Finely chop the raddichio, grapefruit, avocado, apple, beets and persimmon. If you prefer to cook the beets, boil for 45 minutes or until soft, or roast on 375 for 34-40 minutes. Mix the oilive oil, lemon juice, turmeric powder and sea salt and drizzle over the salad. Top with fresh mint leaves. Bon appetite!