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Mixed baby green salad with grapefruit, fennel and pomegranate
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Revitalize your day with a zesty grapefruit, fennel, and pomegranate salad.
Ingredients:
  • 2 pomegranates, seeds only
  • 40.00 ml white wine vinegar
  • 20.00 ml chopped shallot
  • 2 medium ruby red grapefruits, segmented
  • 150g fennel
  • 60g baby kale
  • 60g fresh gourmet lettuce mix
  • 1 pomegranate, extra, to serve
Instructions:
  • Place half of the pomegranate seeds in a sealed plastic bag and gently crush them with a rolling pin to release their juices. Strain the juice, discarding any solids. In a small saucepan, combine about 1/3 cup (80ml) of the strained juice with the remaining seeds, vinegar, and shallot. Warm the mixture over medium-low heat until it simmers. Let it cool slightly, then stir in the oil and season with salt to taste for a delicious pomegranate dressing.
  • Combine the grapefruit segments and fennel in a bowl, then season with salt and freshly ground black pepper to taste.
  • In a large serving bowl, gently combine the kale and lettuce mix. Drizzle with some of the tasty pomegranate dressing, add the grapefruit and fennel mixture on top, then drizzle with more dressing. Serve with additional pomegranate on the side.

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