Breakfast sanguine salad

Breakfast sanguine salad

By
From
The Yoga Kitchen
Serves
2-4
Photographer
Lisa Cohen

This sanguine salad is the purest way to start your day. Designed to kick-start your liver and digestion, the freshly bitter flavours of the pomelo and grapefruit combined with the carminative herbs of fennel, mint and basil will guarantee your liver and digestion are awake and ready for the day ahead. This delicate dish is a simple way to cleanse each morning.

Ingredients

Quantity Ingredient
2 pink grapefruits
2 pomelos or large yellow grapefruits
2 blood oranges
3 clementines, peeled
1/2 pomegranate seeds
1/2 lime, finely grated zested and juiced
3 sprigs mint, leaves picked
3 sprigs basil, leaves picked
2 fennel herb fronds, roughly chopped,discarding central stalk

Method

  1. Begin by peeling the pink grapefruits, pomelos and blood oranges. Using a sharp, preferably serrated knife, cut the bottom and top off each fruit, then slice the knife down the side of each fruit between the pith and the flesh all round, removing all the pith with the peel. Cut each fruit into quarters lengthways, then cut each quarter into segments making sure to cut in between the membranes of each segment. Remove any pips (seeds) as you go. This will be a very juicy process. Make sure to keep the juices by placing in a large bowl, along with all the fruit segments.
  2. Now pull the individual clementine pieces apart and, using the same sharp knife, cut each segment in half lengthways. Place in the large bowl along with the other fruit. Add the pomegranate seeds, lime zest and juice, mint, basil leaves and fennel fronds, toss together and serve immediately.
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