Smashed Green Olive and Ruby Grapefruit Salad

In Moroccan cooking there are many salads that incorporate

citrus fruit.  Some salads are only citrus fruits, such as the traditional

salads of Orange and Olive, or Orange with Radish and Pomegranate seeds

or one boasting four different citrus fruits, the Moroccan Citrus Salad.

Just as I mentioned with the cucumber salad recipe, these types of 

refreshing salads at a brightness to the menu of Moroccan food, which is heavily 

laden with many spices and many strong pungent flavors.

This salad, though not entirely all citrus, is so beautiful with its bright colors. 

We are fortunate that all but one of the ingredients is local! 

Now that is what I call a fresh salad.

Thanks Mom for preparing this lovely salad to accompany 

our Christmas Eve feast 2016, Moroccan Food!

As Always,

ENJOY!

Recipe Courtesy of: Moroccan Modern by Hassan M'Souli

• 250 ggreen olives(8 oz.)
• 2ruby grapefruits, peeled, segmented
• ¼ cupflat-leaf parsley leaves
• 100 gsnow pea sprouts, trimmed (or watercress)(3 1/2 oz.)
• ½ cuproasted hazelnuts, roughly chopped
• 1avocado, sliced into thin wedges
• ½ cuppomegranate seeds
• 2 tbspolive oil
• ½lemon, juiced
• freshly ground black pepper, to taste

 Place the olives between layers of absorbent paper and hit each olive with a mallet or rolling pin to release the stones.

Place the olives, grapefruit, parsley, snow pea sprouts, hazelnuts and avocado onto a serving plate.

Mix together the pomegranate seeds, oil, lemon juice and pepper and pour over the salad.

Allow to stand for 10–15 minutes prior to serving for the flavors to mix and enhance.