Orange, Pomelo And Fennel Salad

1. 1

   Place sectioned oranges and pomelos into a medium bowl. Reserve any juice from the fruit and squeeze the juice of the orange and pomelo membranes into a separate bowl (about 1/2 cup of juice).

2. 2

   Add the thinly sliced fennel to the oranges and pomelo and toss.

3. 3

   In a blender, add the citrus juice and mint. Pulse to break down the mint. Add the olive oil and blend. Season lightly with a pinch of salt and pepper. The dressing will be very thin. Pour over fruit and fennel. Add pomegranate arils. Toss.

4. 4

   Use a slotted spoon to transfer salad to a plate and serve with a sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.