So refreshing! Grapefruit, julienned apple, and pomegranate PLUS fresh mint, lime juice, and spicy pepper
This lovely little dish is perfect as a luncheon side salad or served as part of an abundant brunch spread. By itself it is certainly not filling enough to make a meal. But it’s so gosh darn pretty, I just had to make it and share with you. Let’s have another look.
I made just half a recipe this time but can foresee making a full batch one summer weekend day to be served on the patio for a leisurely lunch with a cheese plate and a glass (or 2) of chilled rosé. That is the life.
Thank you to Cooking Light for this simple, refreshing, and unexpected recipe!
My changes:
And that’s it. Start to finish, a perfectly simple, simply good salad recipe. Please enjoy it!
Bonus: My pomegranate tip is to open the fruit and remove the seeds in a deep bowl of water. No stains on your hands or anything else, I promise!
My changes:
- I cut the peeled grapefruit into wheels then cut again into segments. I’m lousy at supreming citrus and this shortcut helps me get the job done.
- Next time I will substitute a jalapeno pepper instead of the hot hot hot serrano. It suits our taste buds better.
And that’s it. Start to finish, a perfectly simple, simply good salad recipe. Please enjoy it!
Bonus: My pomegranate tip is to open the fruit and remove the seeds in a deep bowl of water. No stains on your hands or anything else, I promise!
Today George Floyd was laid to rest. So I’m going to leave this song right here. Here we are, 31 years after it was released, and as a society we still haven’t learned to do the right thing.
In the same vein, and from an even earlier era, open your ears to this classic track from Gil Scott-Heron, American poet and spoken word artist who collaborated with some mighty jazzy folks.
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