Usuba
Broccoli with Grapefruit and Pomegranate
Fresh salad with crispy broccoli, sweet grapefruit and pomegranate seeds. Honey-vinegar dressing highlights the flavor of vegetables and fruits. Walnuts can be replaced with pine nuts or cashews.
- Total
- 20 min
- Standard serving
- 253.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Divide the broccoli into florets. Dip them in boiling water for 1 minute, then immediately transfer to ice water or a bowl with ice to stop the cooking and preserve the crunchiness.
- 2
Step 2
Peel the grapefruit and divide it into segments. Open each segment and remove the white membranes — this will rid the salad of bitterness.
- 3
Step 3
Finely chop the red onion. Cut the walnuts in half and dry them in a pan without oil until they start to release a light aroma.
- 4
Step 4
In a bowl, mix honey, olive oil, white wine vinegar, salt and black pepper to taste. Mix well until smooth.
- 5
Step 5
Combine broccoli, grapefruit, onion and nuts in a large bowl. Pour the sauce over and gently mix. Garnish the salad with pomegranate seeds and remaining walnuts before serving.
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