CITRUS AND POMEGRANATE SALAD

Ingredients

Serves 4
2 each navel oranges and blood oranges
1 grapefruit
½ pomegranate, seeds removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Champagne or quince vinegar
1 tbsp (15 ml) mint leaves, small
1 pinch sea salt

Instructions

  1. Peel citrus fruits and cut into ½-in (1.25 cm) slices. Arrange on a serving platter and cover with a sprinkling of pomegranate seeds .
  2. Mix together olive oil and vinegar and drizzle over salad. Garnish with mint leaves and sprinkle with salt.
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