A refreshing recipe that combines grapefruit, avocado, and pomegranate. A perfect salad for summer lunches, very easy and quick to make.
Start by preparing the grapefruits: cut them in half and remove the segments. Reserve the juice.
Cut the avocados in half, remove the pits, and cut them into wedges.
Arrange the arugula on the plates, then sprinkle with grapefruit segments and avocado, as well as the deshelled pomegranate.
Pour over the grapefruit juice as well as white balsamic vinegar and raspberry juice to your liking.
To finish, season with salt and pepper.
0 servings
4
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