Prep 15 mins
Cook 0 mins
It's the tanginess of the grapefruit next to the creaminess of the avocado that makes this combination such a classic, but there's no need to be limited to grapefruit. Give other citrus a try as well. Adapted from Deborah Madison.
- 1 small red onion, sliced into thin rounds, about 1/3 cup
- 2 tablespoons white wine vinegar
- 1 (8 ounce) bag mixed salad greens (prefer baby greens)
- 1 small pomegranate
- 3 red grapefruits (or a mixture of citrus fruits)
- 2 kiwi
- 1 large avocado
- 1 tangelo, zest and juice or 1 small orange, juice and zest of
- sea salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup roasted pistachio nut, coarsely chopped
- Toss the onion rings with the vinegar and set them aside in the refrigerator.
- Wash salad mix, spin dry, then wrap in a towel and refrigerate until ready to use.
- Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside.
- Peel and section the grapefruits.
- Neatly peel and thinly slice the kiwi.
- Peel and cut the avocados into neat chunks.
- To make the dressing, combine the zest, 1/4 cup tangelo juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
- Loosely arrange the salad greens on a plate with the grapefruit sections (minus their juice).
- Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all.
- Season with pepper and garnish with the pistachio nuts.