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Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

Fava Green, Grapefruit, and Flower Salad

Since the greens are eaten raw, be sure they're very tender.

Sunset APRIL 2011

  • Yield: Serves 4 to 6
  • Prep time:35 Minutes


  • 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)


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.

*Find at farmers' markets.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 42%
  • Protein: 2.8g
  • Fat: 5.1g
  • Saturated fat: 0.5g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 165mg
  • Cholesterol: 0.0mg

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Fava Green, Grapefruit, and Flower Salad recipe