Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light November 1994

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; calories from fat 31; fat 7g; saturated fat 1.1g; mono fat 4.1g; poly fat 1g; protein 3.5g; carbohydrates 36.9g; fiber 3.3g; cholesterol 0mg; iron 1.4mg; sodium 11mg; calcium 52mg.
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