Ingredients for 4 servings
Salad base
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Keta salmon roe pearls, to taste, adding a delicate marine flavor.
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1 large grapefruit, peeled and cut into chunks for a tangy, juicy contrast.
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1 sweet orange, peeled and cut into chunks, providing natural sweetness and balance.
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Multicolor cherry tomatoes, halved to add freshness and vibrant color.
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1 fresh cucumber, thinly sliced (preferably with a mandoline) for a crisp texture and refined look.
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Green and red seedless grapes, halved for sweetness and juiciness.
For the citrus dressing
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2 tablespoons extra virgin olive oil, a rich and healthy base.
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1 cup fresh cilantro leaves, for herbal freshness and aroma.
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1 tablespoon apple cider vinegar, adding a gentle tang.
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Juice of 1 fresh lime, to intensify the citrus character with a lively touch.
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400 ml cold water, to lighten the dressing and keep the salad fresh and airy.
Step-by-step preparation
1. Prepare the fresh, colorful base:
In a large bowl, combine the grapefruit, orange, cherry tomatoes, cucumber, and grapes. Gently toss to avoid crushing the fruit or losing texture. This mix of bright, fresh ingredients ensures visual and flavor harmony, balancing acidity, sweetness, and crunch.
2. Make the citrus dressing:
In a blender, combine the cilantro leaves, olive oil, apple cider vinegar, lime juice, and cold water. Blend until smooth and light. The result should be a fresh, aromatic dressing that enhances the natural flavors of the salad without overpowering them.
3. Assemble and serve:
Arrange the keta salmon roe pearls over the fruit and vegetable base for an elegant visual contrast. Just before serving, drizzle the cilantro-citrus dressing to preserve freshness and crispness.
Chef’s tips and variations for a memorable salad
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Add a few chopped fresh mint leaves to the dressing for extra aroma and a refreshing note that complements the cilantro.
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Replace apple cider vinegar with white balsamic vinegar for a milder, slightly sweet finish.
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Incorporate some avocado for a creamy texture that balances the citrus acidity and provides healthy fats.
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For a more complete dish, serve with artisan bread toasts or a bed of quinoa, adding both texture and nutrients.
This salad works beautifully as a light and elegant starter for summer dinners or special occasions, standing out for its freshness and colorful presentation. Pair it with a young, fruity white wine like Sauvignon Blanc or Albariño to highlight the citrus and marine notes.
Nutritional benefits and characteristics
This salad offers a healthy, nutrient-rich option. Keta salmon roe provides omega-3 fatty acids, essential for heart and brain health. Citrus fruits supply vitamin C, antioxidants, and anti-inflammatory properties, while grapes and grapefruit contribute polyphenols for cellular health. Cucumber brings hydration and fiber, and cilantro enhances flavor while offering minerals and compounds that may support digestion and detoxification.
The combination of fresh ingredients not only delights the palate with its balance of tangy, sweet, and umami flavors but also provides a well-rounded mix of nutrients—ideal for those seeking light yet satisfying dishes. The homemade dressing avoids added sugars or preservatives, preserving the purity and freshness of the recipe.
Texture and presentation
Variety of texture is key: keta salmon roe offers small, savory bursts; the citrus brings juiciness and brightness; and cucumber slices add delicate crispness. Visually, the vibrant colors—orange, red, green, and amber—make the salad an eye-catching dish, perfect for an elegant table. The harmonious arrangement and the natural glisten of the salmon roe enhance its refined presentation.
Make-ahead and storage
For optimal freshness and texture, cut and prepare the fruits and vegetables just before serving. The dressing can be made ahead and kept chilled until use. Add the keta salmon roe right before serving to maintain its delicate quality. If preparing in advance, store the undressed salad in an airtight container in the refrigerator for just a few hours to prevent moisture from softening the ingredients.
