Citrus Salad With Pistachios And Pomegranate Food

CITRUS SALAD WITH POMEGRANATE SEEDS

Steps:

• Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
• Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.

CITRUS SALAD WITH PISTACHIOS AND POMEGRANATE

Steps:

• Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
• Slice the fruits and arrange on a plate and sprinkle with salt flakes.
• Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
• Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
• Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.

CITRUS SALAD WITH PISTACHIOS & MAPLE VINAIGRETTE

Steps:

• For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
• For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
• Drizzle the dressing over the salad and serve.

CITRUS SALAD WITH POMEGRANATE

Steps:

• Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
• Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
• Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
• Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
• Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
• Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.

AVOCADO AND GRAPEFRUIT SALAD WITH POMEGRANATES AND PISTACHIOS

Steps:

• Toss the onion rings with the vinegar and set them aside in the refrigerator.
• Wash salad mix, spin dry, then wrap in a towel and refrigerate until ready to use.
• Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside.
• Peel and section the grapefruits.
• Neatly peel and thinly slice the kiwi.
• Peel and cut the avocados into neat chunks.
• To make the dressing, combine the zest, 1/4 cup tangelo juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
• Loosely arrange the salad greens on a plate with the grapefruit sections (minus their juice).
• Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all.
• Season with pepper and garnish with the pistachio nuts.

HERB SALAD WITH POMEGRANATE & PISTACHIOS

Steps:

• Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.