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

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


Recipe Summary test

4 servings


Ingredient Checklist


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.

  • 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; fat 7g; saturated fat 1.1g; mono fat 4.1g; poly fat 1g; protein 3.5g; carbohydrates 36.9g; fiber 3.3g; iron 1.4mg; sodium 11mg; calcium 52mg.