I’ve been looking to mix up my fruit game and decided to check out the new Hmart to see what they have to offer. With its highly anticipated opening prior to the 2016 holiday season, Hmart has not let me down in the following weeks. I’ve been back several times just to walk through the store and admire all the delicacies hidden inside. One thing that has stolen my attention each time is, in fact, their produce department. It may be the dietitian in me, but just one glance at the colorful array of fruits and vegetables and you can’t help but do a double take. Aside from the quality, the cost for produce is highly competitive with local markets. However, my eyes widened when I saw a juicy pomegranate ripe for the picking at less than $2.00.
I kept it simple this go-round with a trio of fruits. This pomegranate, kiwi and mango blend provides a boost of vitamin C all while looking pretty on your plate.
Pro tip: Separate the pomegranate arils in a bowl of water. You’ll save time and your hands from turning bloody red!
Perfect timing to break out your pomegranate prepping skills, as my friends at Sassool are also featuring this ruby-red fruit on their menu this month. In the spirit of joining forces for the betterment of all things food and nutrition, I’m happy to continue working with Sassool Mediterranean Cafe into the new year. Simone, Mounir and the entire Saleh family have been so welcoming since the first day I met them. Not only are we holding our first Nutrition Bites class together on January 16th, but they’re also sharing some of their namesake Sassool’s prized family recipes. Lucky for you, you can partake in their delightful Mediterranean bites through the recipes even if you don’t live in the Triangle!
Here’s their Broccoli Salad featuring my new love, the pomegranate.
Sassool Mediterranean Cafe’s Broccoli Salad
- 4 broccoli crowns
- 1 bunch celery
- 3/4 cup + handful to garnish pomegranate seeds
- 8 oz. grape tomatoes
- 1 bulb fresh whole fennel
- 8 oz. radishes
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Wash all the vegetables and dry them thoroughly before chopping.
- Slice the radishes into thin rounds.
- Break off the florets from the broccoli crowns. Peel the stalk of the broccoli crown and slice the stalk into thin pieces (same width as radishes).
- Cut the celery into thin slices, similar to the broccoli stalk and radishes.
- Slice the grape tomatoes in half, lengthwise.
- Remove the core from the fennel bulb and slice head in half. Thinly slice the entire head of the fennel. Remove the fennel leaves from the top of the bulb and finely chop 2 teaspoons of the leaves.
- In a large mixing bowl, gently mix together the ¾ cup pomegranate seeds with the radishes, broccoli, celery, tomatoes and fennel (bulb and leaves).
- In a small bowl, whisk together the lemon juice, olive oil, thyme, salt and black pepper before pouring over the salad.
- Mix the salad well before sprinkling pomegranate seeds on top and serving.