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Ingredients

Directions

  • Trim top and bottom from orange and grapefruit, then cut around fruit to remove peel. Working over a bowl to collect juice, cut between membranes to release flesh. Chop flesh into large pieces and transfer to a bowl.

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  • Stir in pomegranate seeds, shallot, salt and 1/2 tbsp of the collected fruit juice. Fold in avocado. Top with more pomegranate if desired. Makes 2 cups.

Nutrition Facts

79 calories; 4 g total fat; 195 mg sodium. 11 g carbohydrates; 1 g protein;

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