Servings: 4 serving
Equipment
Paring Knife
Medium-sized bowl
Whisk
Ingredients
- 1 large ruby red grapefruit
- 2 pomegranates
- 2 tablespoons maple syrup
- Juice of 1 lime
- 1 tablespoon melted coconut oil
- 1 handful of fresh mint leaves
- Optional: maple powdered sugar for garnish
Instructions
- Begin by carefully washing one large ruby red grapefruit and two pomegranates under cold running water to ensure they are clean and free from any dirt or residue.
- Over a medium-sized bowl, segment the grapefruit. Using a sharp paring knife, slice off the top and bottom of the grapefruit to expose the flesh. Stand the grapefruit on one end and slice downward to remove the skin and white pith, following the curve of the fruit. Over the bowl, make cuts along the membrane to release the segments, capturing any juice that may escape.
- Cut the pomegranates in half horizontally. Hold one half over the bowl with the segment of grapefruit, cut side down. Using the back of a wooden spoon, firmly tap the pomegranate skin to release the arils (seeds) into the bowl. Repeat with the remaining pomegranate halves.
- Carefully remove any membranes or pith that may have fallen into the bowl, ensuring that only grapefruit segments and pomegranate arils remain.
- In a separate small bowl, prepare the dressing by whisking together 2 tablespoons of maple syrup, the juice of one lime, and a tablespoon of melted coconut oil until well combined.
- Pour the dressing over the grapefruit segments and pomegranate arils, gently tossing to coat the fruit evenly, being careful not to break the delicate grapefruit segments.
- Wash a handful of fresh mint leaves and pat them dry with a clean kitchen towel. Finely chiffonade the mint leaves by stacking them, rolling them tightly, and then slicing across the rolled leaves with a sharp knife to create thin ribbons.
- Add the chiffonaded mint leaves to the fruit mixture and give it a gentle toss to distribute the mint throughout the salad.
- Taste the salad and adjust the sweetness if necessary by drizzling a little more maple syrup, stirring gently to combine without breaking the fruit.
- To serve, arrange the salad attractively in a chilled serving bowl or plate individually in small chilled dishes.
Tried this recipe?Let us know how it was!
OUR PICK: Instant Relaxation
Sensate - for Immediate Calm and Long Term Stress Resilience Buy on Amazon Order Direct: $269 with our discount!
$349.00 ($349.00 / Count)
INSTANT RELAXATION IN AS FEW AS 10 MINUTES - Stress less, feel better. Reported improvements: sleep quality, heart rate variability, reduced anxiety, increased focus, and overall wellbeing.
BUILDS THE BODY’S RESILIENCE TO STRESS - Conditions the relaxation response of the vagus nerve, the brain-gut regulator of the nervous system
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 10:45 am GMT
