Citrus Salad With Pomegranate and Avocado (Printable)

Bright Mediterranean citrus salad with pomegranate seeds, creamy avocado, and salty feta. Fresh, quick, and utterly delicious.

# What You'll Need:

→ Citrus Fruits

01 - 2 large oranges, peeled and sliced into rounds
02 - 2 medium pink grapefruits, peeled and sliced into rounds
03 - 1 small blood orange, peeled and sliced into rounds (optional)

→ Vegetables and Fruit

04 - 1 ripe avocado, peeled, pitted, and sliced
05 - ½ cup pomegranate arils
06 - ¼ small red onion, thinly sliced
07 - 2 cups baby arugula or mixed salad greens

→ Dairy

08 - ½ cup feta cheese, crumbled

→ Dressing

09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp honey or maple syrup
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper

→ Garnish

14 - 2 tbsp fresh mint leaves, torn (optional)

# How-To Steps:

01 - Whisk together the olive oil, lemon juice, honey, sea salt, and black pepper in a small bowl until well combined. Set aside.
02 - Layer the orange, grapefruit, and blood orange slices across a large serving platter or shallow bowl, slightly overlapping the pieces for visual appeal.
03 - Scatter baby arugula and thinly sliced red onion evenly over the citrus slices.
04 - Arrange the sliced avocado over the greens and sprinkle pomegranate arils across the top.
05 - Drizzle the prepared dressing evenly over the entire salad. Top with crumbled feta cheese and garnish with torn fresh mint leaves if desired.
06 - Serve immediately to enjoy the salad at peak freshness.

# Expert Advice:

01 -
  • It takes almost no effort but looks like something you would pay sixteen dollars for at a café with exposed brick walls.
  • The combination of salty feta, creamy avocado, and tart citrus hits every part of your palate at once.
  • There is zero cooking involved, which means your kitchen stays cool and you get to spend more time outside.
02 -
  • Do not assemble this more than thirty minutes ahead because the avocado will brown and the arugula will weep into the dressing.
  • Cutting citrus over the platter instead of over the cutting board saves all that wasted juice and flavors everything beneath it.
  • If your pomegranate arils are buried deep in the membrane, whack the halved fruit with the back of a wooden spoon and they will tumble right out.
03 -
  • Roll the citrus firmly on the counter before peeling to release the oils and make it easier to slice cleanly.
  • Use a serrated knife on the avocado and the tomato if you add one, because a dull blade will mash more than it cuts.

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