88. ruby pink delight

June 14, 2012mayurisjikoni
Blog post

Grapefruit is available in abundance, both the local and imported ones. I prefer using the local pomelo. It tends to taste less bitter. The segments may not be as pink as the ones in the photo but I got lucky. If you like, you can use proper grapefruit. The tanginess of the grapefruit and sweetness from honey is a wonderful combination. 


Serves 2
1 cup grapefruit segments
2 handfuls of greens, any of your choice
½ medium or 1 small white onion
¼ cup roasted walnut pieces
8 to 10 mint leaves
Dressing :
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp honey
¼ tsp salt
½ tsp coarse pepper powder
  1. Remove the membrane from the grapefruit segments. 
  2. Slice the onion thinly.
  3. Tear the green leaves into smaller pieces if they are big.
  4. Chop the mint.
  5. Whisk all the ingredients of the dressing together.
  6. Put the grapefruit segments, walnuts, leaves, onions and mint into a serving plate.
  7. Drizzle the dressing on top and serve.
Tips :
  • I prefer to put the grapefruit segments in the fridge before adding to the salad. On a hot day a cool salad tastes yum.
  • Can add nuts of your choice.

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