Savour this vibrant orange and pomegranate salad garnished with fresh coriander leaves and a sprinkle of sea salt.
Cut pomegranate in half and, holding each half cut-side down over a bowl, tap the skin all over with a wooden spoon. Gradually, the jewel-like seeds will loosen and fall into the bowl.
To extract the juice, squeeze each half over the bowl.
Remove skin and pith from oranges and cut flesh into 5 mm (¼ in) slices.
Add to bowl with pomegranate seeds and juice. Add remaining ingredients, mix well and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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