Salad Bowl with Blueberries and Grapefruit Turmeric Dressing

Ingredients

• 400 g broccoli florets
• Salt
• 300 g red cabbage
• 2 Celery stalks
• 100 g blueberries
• 80 g Arugula (1 bunch)
• 50 g walnut kernels
• 10 g ginger root (whole piece)
• 1 grapefruit
• 4 tbsp olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Honey
• 1 tsp turmeric powder
• Pepper
• 300 g white beans (canned; drained weight)

Instructions

1. 1.

   Wash broccoli florets and cook in boiling salted water for about 5 minutes. Then drain, rinse with cold water, and let drain.

2. 2.

   Meanwhile, clean and wash red cabbage and celery, cut into strips or slices. Wash blueberries and pat dry. Wash arugula and shake dry. Roughly chop walnuts.

3. 3.

   For the dressing, peel and chop ginger. Fillet the grapefruit: use a knife to cut away the white pith from the fruit flesh, then separate the segments with a knife, catching the juice. Cut the fruit fillets into small pieces. Whisk oil with vinegar, grapefruit juice, honey, ginger, and turmeric powder. Season with salt and pepper, then fold in the fruit pieces.

4. 4.

   Rinse beans and let drain. Arrange beans, vegetables, and arugula in four bowls, drizzle with dressing, and sprinkle with blueberries and walnuts before serving.