Pomelo Salad | Sanjeev Kapoor Khazana

Juicy pomelos, creamy avocados and crunchy salad leaves tossed in a tangy-sweet olive olive dressing.

POMELO SALAD

Ingredients

¼ medium pomelo
½ medium avocado
8-10 arugula leaves
5-6 iceberg lettuce leaves
4-5 lollo rosso lettuce leaves
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon olive oil
Salt to taste
Crushed black peppercorns to taste
¼ cup pecan nuts, toasted

Method

1. Peel and cut the pomelo into segments. Cut each segment into half.
2. Halve and deseed the avocado. Scoop out the flesh and slice.
3. Put arugula leaves in a bowl. Add iceberg lettuce leaves, lollo rosso leaves, pomelo halves, sliced avocado, lemon juice, maple syrup, olive oil, salt and crushed peppercorns.
4. Roughly crush pecan nuts, add to the pomelo mixture and mix well.
5. Serve immediately.


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