Avocado-and-Grapefruit Salad With Pomegranate Seeds

recipe
This festive salad features slices of avocado and grapefruit, onion, and pomegranate seeds served over a bed of romaine and radicchio, then drizzled with a homemade honey-lime dressing.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 31
Fat 7 g
Satfat 1.1 g
Monofat 4.1 g
Polyfat 1 g
Protein 3.5 g
Carbohydrate 36.9 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 11 mg
Calcium 52 mg

Ingredients

2 cups loosely packed torn romaine lettuce
2 cups loosely packed torn radicchio
2 cups grapefruit sections (about 2 large grapefruit)
1/2 small red onion, sliced and separated into rings
1 medium avocado, peeled and sliced
1 cup pomegranate seeds
2 tablespoons honey
2 tablespoons fresh lime juice

Preparation

Place 1/2 cup romaine and 1/2 cup radicchio on each of 4 salad plates. Divide grapefruit, onion, and avocado evenly among plates; top with pomegranate seeds. If desired, cover and chill salad mixture in an airtight container for up to 1 day ahead of serving.

Combine honey and lime juice, stirring with a wire whisk; cover and chill. To serve, drizzle 1 tablespoon of the dressing over each salad; toss gently to coat.

November 1994
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