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Fava Green, Grapefruit, and Flower Salad

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 35 mins
Yield Serves 4 to 6
Since the greens are eaten raw, be sure they're very tender.


  • 2 pink grapefruit
  • 2 tablespoons roasted walnut oil or olive oil
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 qts. lightly packed fava greens* and tender sprigs
  • Edible flowers such as fava, borage, rosemary, mustard, or individual chive petals (optional)

Nutrition Information

  • calories 107
  • caloriesfromfat 42 %
  • protein 2.8 g
  • fat 5.1 g
  • satfat 0.5 g
  • carbohydrate 16 g
  • fiber 1.1 g
  • sodium 165 mg
  • cholesterol 0.0 mg

How to Make It

  1. Zest 1/2 grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.

  2. Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.

  3. Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.

  4. *Find at farmers' markets.

  5. Note: Nutritional analysis is per serving.