Pomegranate, Grapefruit & Mint Salad

Prep time: 10min
Total time: 25min
Serves 4
3
ruby red grapefruits, juice reserved
0
2 tbsp
Liquid Honey
30 mL
1/4 tsp
ground cardamom
1 mL
1/2 tsp
finely grated lime zest
2 mL
1/2 cup
pomegranate seeds
125 mL
1 tbsp
thinly sliced fresh mint
15 mL
ΒΌ of the recipe
calories
110
carbs
30 g
protein
1 g
potassium
330 mg

Directions

  1. Peel and segment grapefruits (see tip above). Squeeze the remaining grapefruit membranes over a separate bowl to capture about 2 tbsp (30 mL) additional grapefruit juice. Discard membranes.

  2. Mix grapefruit juice with honey, cardamom and zest. Pour mixture over grapefruit segments, add pomegranate seeds and gently toss to combine. Let stand for at least 15 min. (or cover and refrigerate overnight). Add mint just before serving.

Tip

To create citrus fruit segments, simply cut off the top and bottom of the fruit and stand it up on one end. Slice downward to cut away the skin and pith, moving around until all is removed. Holding the fruit over a bowl, slice along the sides of each membrane to release segments.