Spring has really sprung here in Austin, so naaaaaaturally I’m talking running shoes and spiralized salads. The bluebonnets are always a sure sign as is the unofficial start of trail running season.With some off road and Spartan running on my upcoming race calendar, I was excited to try out the Superior 2.0s from Altra Running. Such a light and fast ride for a trail running shoe and I had absolutely no loss of traction on the slightly muddy banked trails, excessing sloshing out of the water crossings, or feet that felt like they had been beat up by race end. Check the Superior 2.0 out, you will love them for flying down gentle trails to all sorts of gnarly terrain. And, more good news, I placed 3rd Overall Female in that 10k trail race aptly named “The Maze.”
I used the spiralizer attachment on my Kitchenaid mixer to transform cucumbers into windy ribbons and toss with tart grapefruit segments and other flavorful ingredients like feta cheese, avocado chunks, pecans and cilantro.
It makes a showy salad full of salty-sweet tang, vibrant colors and crunch! To marry the flavors even more, I’ve also used a favorite dressing — OPA by Litehouse Avocado and Cilantro! With a base of Greek yogurt, this dressing is a healthier way to pour rich and creamy flavor atop any salad – or use as a versatile sauce over fish or in your lunch turkey wraps, the possibilities are endless.
A few tips about the Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing:
- Don’t have a spiralizer? Don’t worry, just quarter and seed the cucumbers lengthwise and then julienne into 2 to 3-inch strips.
- Don’t skip the draining step after prepping the cucumbers or you’ll end up with excess water pooling in the bottom of your bowl (and eventually making a soggy salad).
- For convenience, consider using prepared grapefruit segments found in the produce section. Drain off the juice (drink or reserve for another use – see below) and simply toss in the salad. There’s no time-consuming peeling and tedious cutting away of pesky membranes.
- Before adding avocado chunks to the salad, I like to dunk them in reserved grapefruit juice (or lemon juice) to keep them from oxidizing and browning before serving. This also helps leftovers stay fresh in the refrigerator for another day.
Check out these blogs I’m linking up with today: Check out these blogs I’m linking up with today: The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Confessions of a Mother Runner, , Running on Happy
Do you even spirazlize? Hehe, if so, what is your favorite fruit or veggie to turn into twisty goodness? Did you race this weekend, I’d love to hear the details – XOXO, Jennifer