Citrus Salad With Pomegranate Yogurt Recipes

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

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.

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.

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING

Steps:

• Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
• Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.