BUSH’S Gigi Salad with Citrus Vinaigrette

Gluten Free
Dairy Free
Health score
47%
BUSH’S Gigi Salad with Citrus Vinaigrette
45 min.
4
528kcal

Suggestions


Welcome to a vibrant culinary experience with BUSH’S Gigi Salad featuring a refreshing Citrus Vinaigrette! This delightful dish is not only a feast for the eyes but also a celebration of flavors and textures that will tantalize your taste buds. Perfectly gluten-free and dairy-free, it caters to a variety of dietary preferences, making it an ideal choice for gatherings or a wholesome lunch.

Imagine the crispness of butter lettuce paired with the unique crunch of jicama, complemented by the juicy bursts of fresh orange and grapefruit. The addition of creamy avocado and the subtle sweetness of pomegranate seeds elevate this salad to a whole new level. And let’s not forget the star of the show—succulent shrimp that add a satisfying protein punch!

This salad is not just a side dish; it can easily stand alone as a main course, making it versatile for any meal. With a preparation time of just 45 minutes, you can whip up this colorful dish in no time, impressing your family and friends with your culinary skills. The homemade citrus vinaigrette, with its zesty notes and a hint of sweetness, ties all the ingredients together beautifully, ensuring every bite is bursting with flavor.

So, gather your ingredients and get ready to indulge in a salad that’s as nutritious as it is delicious. BUSH’S Gigi Salad with Citrus Vinaigrette is sure to become a favorite in your recipe repertoire!

Ingredients

  • tablespoon agave nectar 
  •  avocado sliced
  • cups heart-shape paper punch 
  • cups boston lettuce cut into strips
  • 0.5 can .5 can cannellini beans drained and rinsed
  • pinch pepper 
  • tablespoon olive oil extra virgin 
  • 0.3 cup grapefruit juice fresh
  • cup jicama 
  • tablespoon juice of lemon fresh
  • 0.5 cup orange juice fresh
  • cups cranberry-orange relish (approximately 2 oranges)
  • tablespoon orange zest 
  • 0.5 cup pomegranate seeds 
  • tablespoon red wine vinegar 
  • servings salt and pepper to taste
  • 0.3 cup spring onion thin
  • lb shrimp cooked
  • tablespoon slivered almonds toasted
  • tablespoon soya sauce 

Equipment

  • bowl
  • whisk
  • canning jar

Directions

  1. Combine all ingredients in a medium bowl and whisk (or in a mason jar and shake). Season with salt and pepper.
  2. Combine hearts of palm, orange, jicama and cooked shrimp in large bowl; season with salt and pepper. Dress salad with 4 tablespoons of citrus dressing. Gently mix in pomegranate seeds, avocados, scallions, lettuce and beans. Taste for salt and pepper and additional dressing.
  3. Garnish with toasted almonds.

Nutrition Facts

Calories528kcal
Protein37.72%
Fat31.57%
Carbs30.71%

Properties

Glycemic Index
84.13
Glycemic Load
9.37
Inflammation Score
-9
Nutrition Score
41.28000002322%

Flavonoids

Cyanidin
0.29mg
Catechin
0.15mg
Epigallocatechin
0.16mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.25mg
Hesperetin
28.77mg
Naringenin
14.52mg
Luteolin
0.18mg
Isorhamnetin
0.13mg
Kaempferol
0.23mg
Myricetin
0.15mg
Quercetin
1.86mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:528.37kcal
26.42%
Fat:19.19g
29.52%
Saturated Fat:3.56g
22.24%
Carbohydrates:42g
14%
Net Carbohydrates:30.07g
10.94%
Sugar:20.71g
23.01%
Cholesterol:329.26mg
109.75%
Sodium:823.42mg
35.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:51.58g
103.16%
Vitamin B12:10.11µg
168.57%
Vitamin C:89.9mg
108.97%
Vitamin B2:1.3mg
76.34%
Phosphorus:593.81mg
59.38%
Copper:1.18mg
58.97%
Vitamin B3:10.87mg
54.33%
Vitamin K:55.87µg
53.21%
Fiber:11.93g
47.73%
Iron:8.37mg
46.53%
Selenium:27.34µg
39.06%
Potassium:1360.73mg
38.88%
Vitamin B5:3.33mg
33.3%
Vitamin B1:0.48mg
32.09%
Vitamin B6:0.61mg
30.6%
Folate:120.58µg
30.14%
Magnesium:119.95mg
29.99%
Zinc:4.33mg
28.85%
Vitamin A:1250.02IU
25%
Vitamin E:3.68mg
24.54%
Manganese:0.42mg
20.79%
Calcium:197.11mg
19.71%
Source:Tidy Mom