Avocado and Grapefruit Salad With Pomegranates and Pistachios
- Ready In:
- 15mins
- Ingredients:
- 12
- 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
- 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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RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!