Summer Citrus Bowl With Lemon-Tahini Dressing
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A vibrant bowl featuring avocado, citrus, spinach, and radicchio with a creamy lemon-tahini dressing. Topped with crunchy pepitas and hazelnuts for texture.
Ingredients
- 237 ml spinach roughly chopped
- 237 ml radicchio roughly chopped
- 0.5 medium navel orange peeled and sliced
- 0.5 medium grapefruit peeled and sliced
- 473 ml shelled edamame
- 1 medium avocado sliced
- 59.1 ml red onion thinly sliced
- sea salt
- freshly ground black pepper
- 59.1 ml pepitas
- 59.1 ml toasted hazelnuts roughly chopped
- 29.6 ml fresh mint chopped
- 118 ml Lemon-Tahini Dressing
- 59.1 ml water
- 29.6 ml tahini
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml extra-virgin olive oil
- 1 clove garlic minced
- 2.46 ml ground cumin
- sea salt
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 306 mg
- Iron: 6.66 mg
- Magnesium: 217 mg
- Phosphorus: 546 mg
- Potassium: 1356 mg
- Zinc: 4.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml shelled edamame
- sea salt
- freshly ground black pepper
- 59.1 ml pepitas
- 118 ml Lemon-Tahini Dressing
- 59.1 ml water
- 29.6 ml tahini
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml extra-virgin olive oil
- 2.46 ml ground cumin
- sea salt
Prepare
- 237 ml spinach, roughly chopped
- 237 ml radicchio, roughly chopped
- 0.5 medium navel orange, peeled and sliced
- 0.5 medium grapefruit, peeled and sliced
- Slice 1 medium avocado
- 59.1 ml red onion, thinly sliced
- 59.1 ml toasted hazelnuts, roughly chopped
- Chop 29.6 ml fresh mint
- Mince 1 clove garlic
Let's Cook
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Step 1.
In a small bowl, whisk together ¼ cup water, 2 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 minced garlic clove, ½ teaspoon cumin, and a pinch of salt until smooth and creamy. Alternatively, combine all ingredients in a blender and blend on high for 1 minute, scraping down sides as needed. Taste and adjust seasoning if desired; set aside.
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Step 2.
Divide 1 cup roughly chopped spinach and 1 cup roughly chopped radicchio between two bowls.
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Step 3.
Peel and slice ½ navel orange and ½ grapefruit; arrange half of the citrus slices over each bowl.
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Step 4.
Add 2 cups shelled edamame (1 cup per bowl) and ¼ cup thinly sliced red onion (2 tablespoons per bowl).
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Step 5.
Just before serving, slice 1 medium avocado and arrange half over each bowl. Season each bowl with a pinch of sea salt and a pinch of black pepper.
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Step 6.
Top each bowl with ¼ cup pepitas, ¼ cup roughly chopped toasted hazelnuts, and 2 tablespoons chopped fresh mint. Serve with the prepared Lemon-Tahini Dressing.