Citrus Salad with Pomegranate (Printable)
Bright Mediterranean salad with juicy citrus, pomegranate seeds, avocado, and crumbled feta cheese.
# What You Need:
→ Citrus Fruits
01 - 2 large oranges, peeled and sliced
02 - 2 medium pink grapefruits, peeled and sliced
03 - 1 small blood orange, peeled and sliced (optional)
→ Vegetables & 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 tablespoons extra virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons fresh mint leaves, torn (optional)
# How To Make It:
01 - Whisk together the olive oil, lemon juice, honey or maple syrup, sea salt, and black pepper in a small bowl until well combined. Set aside.
02 - Arrange the orange, grapefruit, and blood orange slices across a large serving platter or shallow bowl. Scatter the baby arugula and thinly sliced red onion over the citrus layer.
03 - Fan the sliced avocado over the salad and sprinkle generously with pomegranate arils.
04 - Drizzle the prepared dressing evenly across the entire salad, ensuring all components are lightly coated.
05 - Crumble the feta cheese over the top of the salad and garnish with torn fresh mint leaves if desired.
06 - Serve immediately while the ingredients are at peak freshness for the best flavor and texture.
# Expert Tips:
01 -
- Zero cooking means you can throw this together while still in your slippers, no stove required.
- The combination of salty feta, creamy avocado, and jewel toned pomegranate seeds makes every bite feel festive.
02 -
- Cut citrus over a bowl or plate to catch every drop of juice, because that liquid gold makes the whole platter sing.
- Assemble the salad no more than thirty minutes before serving, as avocado browns and arugula wilts if left too long.
03 -
- Supreming the citrus, cutting away all the membrane, gives you the most tender segments and looks far more elegant on the platter.
- Save any leftover dressing in a small jar in the fridge and shake it into a green salad the next day.