Tuesday, October 28, 2008

Smashed Green Olive and Ruby Grapefruit Salad

When I stumbled upon this recipe, I knew I had to make it. Not only is it a superfood/anti oxidant rich salad, but it's got so many elements that contrast and pair so well, and it's delicious! Also, I finally found pomegranates in season! After removing the seeds (and a tiny bit of juice), I understand why a bottle of pom 100% juice is $5! This was a wonderful salad!

Smashed Green Olive and Ruby Red Grapefruit Salad
Serves 4, I halved it

8 oz. green olives
2 grapefruit, peeled and segmented
1/4 c. flat leaf parsley
3 1/2 oz. watercress
1/2 c. hazelnuts (subbed with almonds)
1 avocado, sliced
1/2 c. pomegranate seeds
2 tbsp. EVOO
Juice of 1/2 lemon
Fresh black pepper

Smash the olives with a rolling pin or the back of your knife.
Whisk lemon juice, pepper and EVOO together.
Arrange salad in a bowl, top with viniagrette.

1 comment:

Kelly said...

Your recipes look delicious and unusual, as always. I've never thought about pairing green olives with grapefruit. What an interesting combination. Your tagine also looks fantastic. I love Moroccan food. It's so warm and cozy and perfect for this time of year. I'm so excited about the countries you've been cooking from lately. You remind me that I need to check out more of the ethnic cookbooks from my library as I always see tons when I go!