Avocado and Grapefruit Salad With Pomegranates and Pistachios

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.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Toss the onion rings with the vinegar and set them aside in the refrigerator.
2. Wash salad mix, spin dry, then wrap in a towel and refrigerate until ready to use.
3. 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.
4. Peel and section the grapefruits.
5. Neatly peel and thinly slice the kiwi.
6. Peel and cut the avocados into neat chunks.
7. 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.
8. Loosely arrange the salad greens on a plate with the grapefruit sections (minus their juice).
9. Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all.
10. Season with pepper and garnish with the pistachio nuts.