When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.
Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.
An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice and a great reason to cook it if you don't have any leftover.
