Vegan artichoke and grapefruit salad

Vegan artichoke and grapefruit salad with rocket, walnuts and olive oil: fresh, bittersweet and nutty – a light recipe for lunch or as an elegant side.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 5 g
• Fat: 22 g
• Carbs: 14 g

Ingredients

• 200g artichoke hearts (in brine or olive oil)
• 1 grapefruit
• 100g rocket
• 40g walnuts
• 2 tbsp olive oil
• 1 tsp mustard
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Drain the artichoke hearts well and halve them. Peel the grapefruit, carefully cut out the segments and catch the juice as you go.
2. Wash the rocket thoroughly and spin it dry. Toast the walnuts briefly in a dry frying pan and chop them roughly.
3. Stir a little grapefruit juice with the olive oil, mustard and salt to make a smooth dressing. Season it so it's balanced between fruity and savoury.
4. Put the rocket, artichoke hearts and grapefruit segments into a large bowl. Mix everything gently so the segments stay whole.
5. Pour the dressing over the salad and fold it in loosely. That way the rocket stays airy and the artichokes keep their texture.
6. Arrange the salad and scatter over the walnuts. Best served fresh.

Good to know

This salad tastes bright, fresh and pleasantly bitter. The combination is unusual, but that's exactly what makes it so exciting.

Swaps

Walnuts → pecans (milder flavour, also unsaturated fatty acids); grapefruit → orange (a little milder, also vitamin C); rocket → lamb's lettuce (more delicate, also provides folate); olive oil → avocado oil (mild, with unsaturated fatty acids)

Allergens

Contains walnuts (tree nuts) and mustard. For children it's more a matter of taste because of the bitter grapefruit and rocket; in pregnancy it's generally fine – but grapefruit can interact with certain medicines.

Dairy-free recipes