Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pink grapefruits
- 2large avocados
- 24leaves fresh purple basil
- 1large pomegranate
- Salt
- 3tablespoons white wine vinegar
- ¼cup extra virgin olive oil
- ½teaspoon prepared mustard
- ½teaspoon pomegranate molasses
- 1teaspoon ground sumac
- 6 to 8fresh nasturtium flowers
Nutritional analysis per serving (4 servings)
452 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 14 grams dietary fiber; 22 grams sugars; 5 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
- Step 2
In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.
Private Notes
Comments
Not only striking, but delicious. I used pomegranate juice and a touch of honey instead of the pomegranate molasses. Plated on a bed of butter lettuce and using large pink grapefruits, it easily served 6.
Made for a holiday dinner party sans flowers and subbing green for purple basil because of what’s available. Used a previous idea to stretch with butter lettuce. Wasn’t as pretty, the avocado got mushed up a bit but pretty tasty. In the end, too fussy to do again (oy vey with the grapefruit). Love the idea but maybe there’s another way make it easier. Minimizing last minute dishes for a gathering are key to spending time with guests, not shackled to the kitchen.
A nice fresh side with salmon. Next time I will mix in spinach or arugula. Deseed pomegranate into a separate bowl so that any membrane bits can be easily removed. Add a little extra honey to the dressing if it is too tart.
We had to omit the sumac and flowers but still incredibly delicious and fresh tasting!
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