Pink grapefruit, avocado and pomegranate salad recipe

Pink grapefruit, avocado and pomegranate salad

Pink grapefruit, avocado and pomegranate salad

First published in Food & Drink

LUCY POTTER prepares the perfect salad for the New Year

ALTHOUGH some variation of this salad crops up in my lunches throughout the year, it seems particularly appropriate for the first weekend in January.

Aside from being incredibly healthy and, dare I say it, ‘detoxing’, the dish makes use of two of the most seasonal of fruit – grapefruit and pomegranate.

What’s more, all the fresh, vibrant and colourful ingredients look as pretty as a picture on the plate, which feels particularly welcome during such a dark and gloomy month as January.

This salad also works wonderfully alongside oily fish such as salmon, trout or mackerel.

A handful of cooked king prawns or even seared scallops also make a fine addition.

If you’re not a fish fan, try adding segments of orange (Seville if you can find them) and serving it with a seared duck breast crusted with cumin seeds and lemony-scented sumac.

If you’re feeling particularly virtuous, simply bulk up the dish with chunks of cooked beetroot, pink chicory leaves and a handful of walnuts for a delicious and nutritious vegetarian supper.

Pink grapefruit, avocado and pomegranate salad
(serves 1-2)

Ingredients

1 pink grapefruit
1 ripe avocado
Seeds of ½ a pomegranate
Handful of radishes
Small handful of fresh herbs (mint, basil, coriander, or a combination)
Extra virgin olive oil and juice of half a lemon/lime
Crunchy sea salt and black pepper
Crushed sumac (optional)

Method

Cut the top and bottom off the grapefruit and stand on a chopping board. Using a sharp knife, slice off all the skin and pith.

Hold the fruit in your hand over an empty bowl, then cut between each line of pith to release the segments. Drain (or drink) the juice and set aside.

Peel, de-seed and slice the avocado into thick half-moons then squeeze over lemon/lime juice to prevent discolouration.

Season with sea salt and add to the grapefruit segments.

Slice the radishes into circles, about the thickness of a pound coin, and roughly chop all the herbs. Toss all the ingredients together with a good drizzle of olive oil, and season with salt and pepper and a generous shake of sumac (if using).

Taste for seasoning and see if you need more acid – a squeeze more lemon or lime juice or a splash of red wine or cherry vinegar should do the trick. If you like, a touch of finely chopped chili never goes amiss and is great for staving off January colds.

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