Ruby Grapefruit Salad with Pomegranate Dressing

Salads come in many forms and this recipe is no exception. This recipe is adapted from Donna Hay‘s cookbook, ‘The New Cook‘. It’s full of timeless ideas and although it was first published in 1997, I love revisiting it. Pomegranate fruits contain polyphenols, tannins and anthocyanins – all are beneficial antioxidants. Evidence suggests that drinking concentrated pomegranate juice may reduce cholesterol. Grapefruit is an excellent source of vitamin C. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms. Click here for more information.

Serves 4
250g olives, sliced
2 ruby red grapefruit, sliced
3 tablespoons Italian parsley
2 cups watercress sprigs
1/2 cup roasted hazelnuts
1 avocado, chopped
1 tablespoon pomegranate molasses
2 tablespoons olive oil

Place olives, grapefruit, parsley, watercress, hazelnuts and avocado on a serving plate. Mix together pomegranate molasses, oil and pepper. Pour over salad and allow to let stand for 30 minutes before serving.

The Culinary Chase’s Note: I couldn’t find pomegranate molasses so I opted for pomegranate juice (1/2 cup) and simmered until thick. It’s difficult finding good watercress out here so I used baby rocket. The flavors from this salad are quite intense; I love the salt from the olives, the peppery flavor from the rocket that seemed to compliment the grapefruit all capped off by the sweet pomegranate syrup. Enjoy!