Citrus Herb Salad
More From Sunset
Amount per serving
- Calories: 142
- Calories from fat: 36%
- Protein: 3.5g
- Fat: 5.7g
- Saturated fat: 0.7g
- Carbohydrate: 23g
- Fiber: 1.7g
- Sodium: 9.3mg
- Cholesterol: 0.0mg
- 1 pummelo (about 1 3/4 lb.) or pink grapefruit
- 1 Melogold (about 1 1/4 lb.) or white grapefruit
- 1/2 cup fresh mint leaves
- 1 cup fresh tarragon leaves
- 2/3 cup fresh chervil leaves or 1/4 cup parsley sprigs
- 1/2 cup fresh basil leaves
- 3 tablespoons minced fresh chives
- 1 1/2 tablespoons olive oil
- Salt and pepper
- 1. Peel and segment pummelo.
- 2. Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.
- 3. Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.
- 4. In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.
- 5. Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.
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