Cook the Book: Easy Ambrosia

Name: Cook the Book: Easy Ambrosia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums Belgian endive, root ends trimmed, cut lengthwise into thin strips; 473 milliliters flat-leaf parsley (from about one 3-ounce bunch), stems trimmed; 1 ruby grapefruit, segmented; 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 2 navel oranges or tangelos, segmented; 1 Tbsp coconut flakes, preferably unsweetened

You can never have too many side dish recipes, so give Cook the Book: Easy Ambrosian a try. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 90 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, flat-leaf parsley, coconut flakes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Spread the coconut flakes in the broiler pan of a toaster oven and toast on a medium setting until they have become ever so gently browned, about 5 minutes. (Alternatively, you could toast the coconut by stirring it in a dry skillet until it toasts and becomes fragrant.) Reserve.

Ingredients you will need

Coconut Flakes

Coconut

Spread

Toast

Equipment you will use

Broiler Pan

Frying Pan

Toaster

Oven

Segment the oranges and grapefruit over a large salad bowl to catch all the juice and segments.

Ingredients you will need

Grapefruit

Orange

Juice

Equipment you will use

Bowl

Drain the juice in a small bowl and add the salt and olive oil.

Ingredients you will need

Olive Oil

Juice

Salt

Equipment you will use

Bowl

Add the endive and parsley to the salad bowl with the citrus segments.

Ingredients you will need

Parsley

Endive

Equipment you will use

Bowl

Whisk the citrus juice with the olive oil and salt until the dressing is emulsified.

Ingredients you will need

Olive Oil

Juice

Salt

Equipment you will use

Whisk

Pour the dressing over the salad, and toss until the salad is evenly coated. (Covered, the ambrosia will keep in the refrigerator for 1 day.) Before serving, sprinkle the reserved toasted coconut over it.

Ingredients you will need

Coconut