Citrus and pomegranate salad with chilli-honey dressing

Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal.

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For the chilli-honey dressing

For the salad

  • 4 small oranges, peeled, pith removed, segmented
  • 2 ruby grapefruit, peeled, pith removed, segmented
  • 1 plain grapefruit, peeled, pith removed, segmented
  • 1 small red onion, peeled, very finely sliced
  • bunch fresh mint leaves, torn
  • 1 pomegranate, seeds only, to serve


  1. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.

  2. For the salad, arrange the segmented fruit in a broad shallow bowl.

  3. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.

  4. Just before serving, sprinkle the pomegranate seeds over the salad.

How-to videos

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How to make salad dressing