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Christine’s ginger salad

Christine’s ginger salad

Christine likes it with more ginger, but Caroline and I found the ginger quantity used sufficient. It will be up to you to adapt to your taste. Ginger root is a fabulous antioxidant. When raw it is a great source of manganese and copper. The ginger root will be best stored in the refrigerator, however not in the fresh vegetables compartment as the humidity level will ease the mildew. Keep it on a regular shelf in your fridge and the ginger will be good for 2 weeks.

Christine's ginger salad

8 January 2021
: 4
: 15 min
: 15 min
: very easy

A feel-good salad!


  • 150g shelled small shrimps
  • 2 pink grapefruits
  • 2 ripe avocados
  • 2 handful of spinach leaves
  • Seeds of ½ a pomegranate
  • 4cm of fresh ginger roots
  • 4 to 6 TBS of olive oil
  • Salt, pink pepper or regular black pepper
  • Juice of a lime
  • Step 1 Peel the grapefruits, separate the chunks, remove all the skins and set aside. At the bottom of a large salad bowl, or individual bowls, place the rinsed and dried spinach leaves. On top, add the grapefruit chunks. Add the sliced avocado and grate the ginger on top. Place the shrimps over the salad and top with the pomegranate seeds. Place in the refrigerator until ready to serve.
  • Step 2 In a bowl, mix the olive oil, salt, pink pepper and the lime juice. When ready to serve, the guests will pour the dressing to their liking.

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