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Think Pink Salad

Think Pink Salad


The Culinistas' THINK PINK Salad

Prep Time 20 mins
Serves 4 to 6


  • ¼ cup dates, pitted, chopped
  • 1 grapefruit
  • 1 tsp sumac, plus more for garnish
  • ¼ cup olive oil ½ cup radishes, thinly sliced
  • ¼ cup feta, crumbled ¼ chives, cut into batons, plus more for garnish
  • 1 medium head radicchio, chopped Salt & freshly ground pepper, to taste


  1. In a small bowl, soak dates in warm water, 10 mins; strain water.
  2. Supreme the grapefruit & transfer the segments to a small bowl. Squeeze out + reserve juice from the grapefruit scraps in another small bowl.
  3. Make the date dressing: In a high speed blender, blend dates, grapefruit juice + sumac. While the motor is running, stream in oil; season with salt and pepper. 
  4. In a large bowl, mix supremed grapefruit, radishes, feta, chives & radicchio; dress to taste. 
  5. Transfer the salad to a serving bowl and garnish with sumac & chives

Culinistas’ Tips


  • Supreme: With a sharp paring knife, cut a ¼ inch slice off the top & bottom of the grapefruit. Set the grapefruit on a flat end so it stands like a barrel. Follow the curve of grapefruit, slicing off the peel + pit in 1 inch strips all the way around. Slice out the segments without the membranes by setting the grapefruit on its side & cutting toward the center, along the segment membrane. Slice along the adjacent membrane until the cuts meet, releasing the segment. 
  • Consistency of the dressing should be loose enough, just coating the back of a spoon. Adjust with 1-2 tb date water accordingly.

Dietary & Allergen Info:

  • Vegetarian 
  • Gluten Free 
  • Contains Dairy