Crisp Grapefruit and Edamame Salad

For the Dressing:

2 Tbs grapefruit juice (around 1/4 of a grapefruit juiced)

1 Tsp rice vinegar

1 Tsp dijon mustard

1 Tsp Dried ginger

1/2 Tsp honey

A few turns of salt and pepper

For the Salad:

1 Ripe avocado cut into 1/2” chunks

3 Radishes thinly sliced

1 Cup cooked and cooled shelled edamame beans

1 Stalk of celery thinly sliced

1/4- 1/2 Of a grapefruit peeled and cut into 1/4” chunks. You should have about 1/2 cup of grapefruit pieces)

Prepare the salad ingredients and gently mix to incorporate. In a separate bowl whisk all of the dressing ingredients together and pour over the salad. This salad recipe is a light main dish for two people or a side dish for four people. Best served immediately but can be stored for an additional day in the fridge.