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Walnut, Edamame, Grapefruit Bruschetta with Arugula Salad

Good and good for you, this nutty, light and fruity spread is great for a snack or with a salad.

Walnut, Edamame, Grapefruit Bruschetta with Arugula Salad  Photo
Per Serving: 145 calories, 4 protein, 17g carbohydrates, 2g fiber, 8g fat, 1g saturated fat, 2g monounsaturated fat, 3g polyunsaturated fat, 1mg cholesterol, 279mg sodium
Yield: Serves 20


Arugula Salad


  1. Bring a 3-quart pot of salted water to a boil over high heat. Add the edamame; cook until tender, about 5 minutes. Transfer the cooked edamame to a sieve and rinse under cold running water to stop cooking. Drain edamame well and pat dry. 

  2. Place half the edamame in the bowl of a food processor and process until smooth, transfer to a large bowl. Stir in the remaining edamame, grapefruit, half of the grapefruit juice walnuts, parsley, mint, thyme, sugar, salt, and pepper. Add the oil, stirring until combined. Taste adding more grapefrut juice, salt and pepper if necessary. 

  3. Spread ¼ cup of the mixture on each slice of bread cut in half and decorate each piece with a mint and parsley leaf. Serve immediately. 

Arugula Salad

  1. In a medium bowl combine the vinegar with the salt and pepper. Whisk in the oil. Add the arugula and toss well until lightly coated with  dressing. Serve immediately

Source: Courtesy of the California Walnut Board