Author Notes
In putting together a recipe book with friends, I was tasked with crafting the perfect grapefruit salad recipe for winter. Grapefruit is packed with Vitamin C (perfect for staving off the dreaded winter cold) and the smell is a GREAT mood lifter. Paired with a hearty green, & a blend of key vegetables (with pomegranate as the secret weapon, more Vit C!), this salad is just plain YUM. The optional avocado gives it a bit of creaminess and balances the textures nicely. I scoured tons of other salad recipes using grapefruit and this is my own personal favorite combo! —nicole blonder
Ingredients
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2
Large Pink Grapefruits (reserve peel for zest)
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1
Pomegranate
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8
large leaves romaine, kale, arugula or other green
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1/2
fennel bulb
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1/2 cup
walnuts
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2 tablespoons
dijon mustard
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2 tablespoons
olive oil
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Salt & Pepper to taste
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1
Avocado (optional)
Directions
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Start by de-seeding the pomegranate (easier than you think). Score the pomegrante around the middle (cut about 1/8“ deep). Gently pull apart two halves. Further loosen each half by pulling the sides away from each other gently. Take out a medium sized bowl. Loosely hold each half in the palm of your hand, seeds down, over the bowl. Whack the rind strongly with a wooden spoon, over and over until all the seeds drop into the bowl. Pick out the large pith chunks. Set this bowl aside.
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Peel the grapefruit (set the peel aside). Remove any remaining outer white pith with a sharp knife. Working over another (empty) bowl, cut the segments from their surrounding membranes, allowing any juice to drip into the bowl. Cut each segment in half on a cutting board and put back in bowl. Take out a small bowl or jar to use for dressing - squeeze all pith and membranes to extract juice for dressing. Drain any excess juice from the grapefruit bowl into the dressing bowl. Should yield 1/3 – ½ cup grapefruit juice. Zest as much of the peel as you like into the dressing bowl, 1-2 tsp works well.
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Wash and dry greens, slice into ribbons (or tear into chunks) and put into a large salad bowl. Slice fennel and add to bowl. Transfer pomegranate seeds and drained grapefruit pieces to salad bowl.
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To finish dressing, add mustard, olive oil, salt + pepper to dressing bowl. Add any pomegranate juice drippings. Whisk briskly until well blended. Pour over salad and toss.
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