SERVES: 4
PREP TIME: 20 min
COOK TIME: 0 min
READY TIME: 20 min
CALORIES: 225 (per serving)
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INGREDIENTS
- 250 g (8 oz) green olives
- 2 ruby grapefruit, sliced
- 3 tablespoons flat-leaf (Italian) parsley leaves
- 2 cups watercress sprigs
- ½ cup roasted hazelnuts
- 1 avocado, chopped
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- Cracked black pepper
INSTRUCTIONS
1 Place olives between kitchen towels and hit each olive with a mallet or rolling pin to release stone. Remove stones from olive flesh and discard.
2 Place olives, grapefruit, parsley, watercress, hazelnuts and avocado on a serving plate.
3 Mix together molasses, oil and pepper, and pour over salad. Allow salad to stand for 30 minutes before serving.
NUTRITION FACTS
Calories: 225 Kcal
Fat: 22 g
Sodium: 187 mg
Carbs: 8 g
Fiber: 3 g
Sugar: 2 g
Protein: 3 g