This quick fruit salad gives you 133% of your daily recommended intake of vitamin C. It’s also superfun to eat: The pearls of grapefruit pulp and delicate flakes of sea salt pop on the tongue. A drizzle of honey will tame the pucker from the fruit and the serrano heat. Use the chile sparingly; a little goes a very long way here.
3 cups pink or red grapefruit sections (about 3 large)
2 cups julienne-cut Granny Smith apple
1/3 cup pomegranate arils
1/4 cup chopped fresh mint
1 tablespoon seeded minced serrano chile
2 tablespoons fresh lime juice
1 tablespoon honey
1/8 teaspoon flaked sea salt (such as Maldon)
Added sugars 4g
Calcium 3% DV
Potassium 10% DV
How to Make It
Arrange grapefruit and apple on a platter; sprinkle with pomegranate, mint, and minced chile. Combine juice and honey in a small bowl; drizzle over salad. Sprinkle with salt.
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