Ruby Jewelled Seafood Salad | 4 Ingredients
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Ruby Jewelled Seafood Salad

Serves 8 serves


  • 1 large fennel bulb trimmed, stalks and fronds discarded
  • 2 pomegranates
  • 8 bug tails shelled and cleaned
  • 4 oranges peeled and segmented


  • Thinly slice or shave the fennel, discarding the hard core.
  • Collect the ruby seeds from the pomegranates by chopping them open and scooping them out.
  • Combine the seeds in a large bowl with bugs and orange segments.
  • Squeeze any remaining juice from your oranges over the salad.
  • Toss gently, season with the sea salt and cracked pepper, and serve.

Recipe Notes

Optional: Substitute bugs for large prawns or lobster tails.

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Recipe Rating

Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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