Citrus Pomegranate Avocado Feta Salad (Printable view)
Vibrant citrus fruits with pomegranate, avocado and feta on mixed greens with a honey-lemon dressing.
# What You'll Need:
→ Citrus Fruits
01 - 2 large oranges
02 - 2 large grapefruits
03 - 1 blood orange (optional, for color)
→ Produce
04 - 1 ripe avocado
05 - 1 small red onion
06 - ½ cup pomegranate seeds
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Salad Greens
08 - 4 cups mixed greens (arugula, baby spinach, or mixed leaf)
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp honey or maple syrup
12 - ½ tsp Dijon mustard
13 - Sea salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - 2 tbsp fresh mint leaves, torn
15 - 1 tbsp toasted pistachios or walnuts, chopped
# Steps:
01 - Using a sharp knife, slice off the tops and bottoms of each orange and grapefruit. Following the curve of the fruit, cut away the peel and white pith. Cut the citrus into rounds or supreme into segments, collecting any juices.
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.
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. Arrange the citrus segments, avocado slices, and red onion evenly over the greens.
06 - Scatter the pomegranate seeds and crumbled feta generously over the assembled salad.
07 - Drizzle the dressing evenly over the entire platter. If desired, finish with torn fresh mint leaves and chopped toasted pistachios or walnuts. Serve immediately.
# Expert Advice:
01 -
- The contrast of tangy citrus against creamy avocado and salty feta makes every bite feel like a surprise party in your mouth.
- Zero cooking means you can throw this together while catching up with guests instead of being chained to the stove.
- It looks like something from a magazine but takes less than twenty minutes and almost zero skill.
02 -
- Slice the avocado last minute because even with lemon juice in the dressing it will start browning after about thirty minutes on the plate.
- Saving the citrus juices that pool while you peel and segment is a game changer, drizzle them right into the dressing for extra depth.
03 -
- A serrated knife gives you the cleanest cuts through citrus without crushing the segments and turning your board into a lake.
- Toasting the nuts for just three minutes in a dry pan until you can smell them makes a bigger difference than you would ever expect from such a tiny step.