Ingredients
Scale
- 2 cups mixed citrus (oranges and grapefruits), segmented
- 1 medium fennel bulb, thinly sliced
- 1 cup fresh pomegranate seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup for vegan)
- Salt and pepper to taste
- ¼ cup fresh mint leaves, torn
Instructions
- Peel and segment the citrus into bite-sized pieces, removing any bitter white pith.
- Thinly slice the fennel bulb using a sharp knife or mandolin for even slices.
- Cut the pomegranate in half and gently tap out the seeds into a bowl.
- In a small bowl, whisk together olive oil, honey (or maple syrup), salt, and pepper until combined.
- In a large bowl, mix citrus segments, sliced fennel, and pomegranate seeds. Drizzle with dressing and toss gently to coat.
- Garnish with torn mint leaves before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 14g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg