This creamy and delicious salad makes use of super in-season citrus.
|4||tangerines (peeled and separated)|
|1||grapefruit (Rio Star, peeled and segmented)|
|1||vanilla yogurt (single serving size)|
|1⁄2 c||flaked coconut|
Segment the grapefruit by removing the peel and trimming all pith. Over a bowl, use a sharp knife and cut out the segments between each of the fruit’s membranes. Keep segments in a bowl.
Separate segments from the juice that has accumulated. Squeeze the remains of the grapefruit over bowl for additional juice.
Add tangerine segments to grapefruit segments. Sprinkle segments with coconut.
Mix all juices with yogurt until smooth. Add to citrus mixture.
Refrigerate for at least 30 minutes. Stir before serving.