Citrus and Pomegranate Salad with Chilli-Honey Dressing

A colourful vegetarian starter featuring segmented citrus fruits, fresh mint, and pomegranate tossed in a zingy chilli-honey vinaigrette.

Vegetarian Healthy Gluten Free Citrus Salad Low Fat

Estimated Nutrition

Calories

169.6

kcal / serving

1356.8 kcal total

Carbs

22.8g

per serving

182.4 g total

Fat

8.8g

per serving

70.5 g total

Protein

1.4g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Fruits

piece

Orange

peeled, pith removed, segmented

piece

Ruby Grapefruit

peeled, pith removed, segmented

piece

Grapefruit

plain, peeled, pith removed, segmented

piece

Pomegranate

seeds only

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

bunch

Mint

fresh leaves, torn

OilsFats

Olive Oil

extra virgin

Other

Honey

clear

Vegetables

piece

Red Chilli

halved, seeds removed, finely chopped

piece

Red Onion

peeled, very finely sliced

Method

Garnish with pomegranate seeds immediately before serving.

Pour the dressing over the salad and toss well to coat.

Sprinkle the sliced onion and torn mint leaves over the fruit.

Season with salt and black pepper to taste.

Mix the vinegar and honey in a shallow serving bowl until well combined.

Arrange all segmented citrus fruits in a broad shallow bowl.

Whisk in the oil gradually using a fork, then incorporate the chopped chilli.