Citrus Salad With Pomegranate Feta (Printable Version)
Juicy citrus fruits paired with pomegranate, creamy avocado, and crumbled feta on a bed of fresh greens.
# What You Need:
→ Citrus Fruits
01 - 2 large oranges
02 - 2 large grapefruits
03 - 1 blood orange (optional, for color contrast)
→ Produce
04 - 1 ripe avocado
05 - 1 small red onion
06 - ½ cup pomegranate seeds (arils)
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Salad Greens
08 - 4 cups mixed greens (arugula, baby spinach, or mixed leaf lettuce)
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - ½ teaspoon Dijon mustard
13 - Sea salt and freshly ground black pepper, to taste
→ Garnish (Optional)
14 - 2 tablespoons fresh mint leaves, torn
15 - 1 tablespoon toasted pistachios or walnuts, chopped
# How to Make It:
01 - Using a sharp knife, slice off the top and bottom of each orange and grapefruit. Following the curve of the fruit, cut away the peel and white pith. Slice the citrus into thin rounds or cut into segments by slicing along the membrane walls.
02 - Halve the avocado, remove the pit, and peel away the skin. Slice the flesh thinly and set aside.
03 - Peel the red onion and cut it into thin, even slices. Separate the rings and set aside.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey or maple syrup, and Dijon mustard until emulsified. Season with sea salt and freshly ground black pepper to taste.
05 - Spread the mixed greens across a large serving platter, creating an even bed for layering.
06 - Arrange the citrus rounds, avocado slices, and red onion rings over the greens in an alternating pattern. Scatter the pomegranate seeds and crumbled feta evenly across the top.
07 - Drizzle the dressing evenly over the entire salad. If desired, garnish with torn fresh mint leaves and chopped toasted pistachios or walnuts. Serve immediately.
# Expert Advice:
01 -
- The combination of sweet, tart, creamy, and salty hits every part of your palate at once, which makes it almost impossible to stop eating.
- Zero cooking means you can throw it together while still in your slippers, and it looks fancy enough for guests without any real effort.
02 -
- Assembling this more than an hour ahead is a mistake I made once, resulting in soggy greens and brown avocado that embarrassed me in front of exactly the people I wanted to impress.
- A pinch of orange zest in the dressing was an accident that turned into a permanent addition after I knocked the wrong thing into the bowl and tasted it anyway.
03 -
- Cut citrus over a rimmed baking sheet instead of a cutting board so you catch every drop of juice and can spoon it directly over the assembled salad.
- Chilling your serving platter for fifteen minutes before assembling keeps everything crisp and cool, which matters more than you think when the main attraction is raw fruit.