Fresh, clean, and crunchy, this salad is not only pleasing to the palate but is also a powerhouse of vitamins and antioxidants. Pomegranates have reigned the hit list of antioxidant rich foods for a long time now, but have continuously gotten ignored in my kitchen for being such a messy nuisance to tackle. I recently discovered a new gadget that brought the amazing power of pomegranates back into my recipes. Like many of the best things it is a rather simple and ingenious product that makes you wonder why you did not think of it yourself. The best thing about The Pomegranate Tool is that it is fast, easy to use, and takes the mess out of the formerly daunting task. Ever since I got this device, I have been buying pomegranates with a passion. Every person that has been to my home and seen it in action has gone out to buy one. I cannot recommend it more. It is not completely perfect and there will still be bits and pieces of membrane to pick out of the bowl, but so few that it is not a bother at all.
Since I now have pomegranate seeds handy and ready at all times these days, I am throwing them into salads, vegetables, soups, and salsas of all sorts. This salad is one of my new favorites. Everything in it is so beneficial to your health and there is no added fat. Between the health benefits of the pomegranates, Brussels sprouts, tangerines, and kumquats you are getting a surplus of vitamins, dietary fiber, antioxidants, and cancer fighting properties in every satisfying bite.
Pomegranate and Citrus Salad with Brussels Sprouts
For all ingredients, please consider using those that have been grown organically.
|10-12 ounces||Brussels sprouts, shaved or thinly sliced (Trader Joe's sells them by the bag all ready to go)|
|2||tangerines such as Clementine or Satuma, peeled and chopped|
|8-12||kumquats, sliced and seeded|
|1||lemon, zest and juice|
|1 teaspoon||raw agave nectar|
|freshly ground black pepper|
|1||avocado, diced, optional|
Combine all of the ingredients, except the avocado if you are using it, in a large bowl. Season to taste with additional sea salt, freshly ground black pepper, and lemon juice.
Add the avocado and transfer the salad to a platter to serve.
Without the avocado, the salad will keep well in the refrigerator for a few days.