spring recipe: persian cucumber, oro blanco, & goat cheese salad

One of my favorite things to make on a hot afternoon is a citrusy salad. It’s a nice way to refresh at the hottest time of day!

cucumber, oro blanco & goat cheese salad! #casitabythesea

cucumber, oro blanco & goat cheese salad!

We recently renewed our Summerland farm box and our first delivery had – among other things – baby arugula, Persian cucumbers, and an oro blanco. { Oro blancos are a cross between pomelos and grapefruits. They’re great for salads because they’re a little sweeter than grapefruits. }

Salad ingredients:

  • 3 cups baby arugula (rinse well with cold water)
  • 1 oro blanco (peeled and quartered)
  • 1 Persian cucumber (sliced)
  • 1/3 cup roughly chopped raw walnuts
  • crumbled goat cheese to taste

Dressing ingredients:

  • 2 Tbsp olive oil
  • 3 Tbsp Trader Joe’s orange muscat champagne vinegar
  • salt & pepper to taste

Toss ingredients into a big bowl, mix well, and enjoy! { Yields enough salad for two people. }

Tip on how to bring this as your lunch to work: When preparing, keep all of the ingredients separate. Put the dressing in a small mason jar and screw the lid on tight. Then, use a pint size mason jar to pack the salad ingredients into the jar in this order: oro blanco, Persian cucumber, baby arugula, goat cheese, and walnuts. You’ll either need to halve the portions in this recipe for a single serving or use two mason jars. (And pack tomorrow’s lunch at the same time!) Store the mason jars in the fridge or in a cooler until lunch time rolls around. Shake up the dressing and then pour it into the pint size jar. Put the lid back on the pint size jar and shake it until the dressing is evenly distributed. You can either eat the salad right out of the jar or you can pour it on to a plate. Yum!

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