Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers

Ingredients

• 2 pink grapefruits
• 2 large avocados
• 24 leaves fresh purple basil
• 1 large pomegranate
• Salt
• 3 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon prepared mustard
• ½ teaspoon pomegranate molasses
• 1 teaspoon ground sumac
• 6 to 8 fresh nasturtium flowers

4 servings

Preparation

1. Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
2. In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

25 minutes