Pink Grapefruit, Avocado and Pomegranate Salad

Pink Grapefruit, Avocado and Pomegranate Salad with Nasturtium Flowers

Adapted from "Purple Citrus and Sweet Perfume" by Silvena Rowe

  • 2 pink grapefruits
  • 2 large avocados
  • 24 leaves fresh purple basil
  • 1 large pomegranate
  • salt
  • 3 T. white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 t. prepared mustard
  • 1/2 t. pomegranate molasses (I didn't feel like running to the store, so I used reduced balsamic vinegar instead)
  • 1 t. ground sumac (Williams-Sonoma sells it, but if you can't find it, leave it out.)
  • 6 to 8 fresh nasturtium flowers (It's winter in NJ and fresh nasturtium flowers are impossible to find, so I substituted candied violets and they were great as a sweet, crunchy contrast to the salad and dressing)
  • purple basil leaves
Peel the grapefruits, then cut into sections. Peel and slice the avocados, and deseed the pomegranate. I found it easiest to do this by cutting the pomegranate in half, then in half again. Hold each quarter of the pomegranate in the palm of your hand, skin side up, over a plate. With your other hand, take a spoon and rap hard against the outer skin of the pomegranate. Most of the seeds will fall down into your hand or on a plate you have placed underneath.  Arrange the grapefruit sections, avocado slices and pomegranate seeds on a plate. Mix the dressing: salt, vinegar, oil, mustard, pomegranate molasses and sumac. Pour over the salad and decorate with the purple basil leaves, and edible flowers.