Avocado and Grapefruit Salad With Pomegranates and Pistachios

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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