Mintedpomegranateyogurtwithgrapefruitsalad Recipes

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice.
• Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD

Steps:

• Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
• Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
• Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE

Steps:

• Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
• Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

MINTED POMEGRANATE YOGURT WITH GRAPEFRUIT SALAD

Steps:

• Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
• Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
• Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
• Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
• *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
• Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
• Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
• Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

MINTED POMEGRANATE YOGURT WITH GRAPEFRUIT SALAD

Steps:

• Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
• Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
• Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
• Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
• *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.

GRAPEFRUIT AND MINT VINAIGRETTE

Steps:

• Whisk all ingredients together in a small bowl. Let stand 10 minutes.

MINTED ORZO SALAD WITH GRAPEFRUIT

Steps:

• Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
• Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
• Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
• Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.