Citrus Pomegranate Avocado Feta Salad (Print Version)
Juicy citrus, pomegranate seeds, creamy avocado, and feta come together in a bright 15-minute Mediterranean salad.
# What You 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 & Fruit
04 - 1 ripe avocado, peeled, pitted, and sliced
05 - 1/2 cup pomegranate arils
06 - 1/4 small red onion, thinly sliced
07 - 2 cups baby arugula or mixed salad greens
→ Dairy
08 - 1/2 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 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons fresh mint leaves, torn (optional)
# Directions:
01 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey or maple syrup, sea salt, and freshly ground black pepper until fully emulsified. Set aside.
02 - Arrange the orange, grapefruit, and blood orange slices across a large serving platter or shallow bowl, overlapping slightly for an elegant presentation.
03 - Scatter the baby arugula or mixed salad greens over the citrus slices, then distribute the thinly sliced red onion evenly across the platter.
04 - Fan the sliced avocado over the greens and sprinkle generously with pomegranate arils.
05 - Drizzle the prepared dressing evenly over the entire platter, ensuring all components are lightly coated.
06 - Crumble the feta cheese over the top and garnish with torn fresh mint leaves if desired. Serve immediately for the freshest flavor and texture.
# Expert Tips:
01 -
- It takes exactly fifteen minutes from cutting board to table and looks like you spent an hour.
- The combination of salty feta, sweet citrus, and tart pomegranate seeds is the kind of flavor contrast that makes people close their eyes when they bite into it.
02 -
- Slice the citrus with a sharp knife on a ridged cutting board so the fruit does not slide around and spray juice into your eyes, which I have done and do not recommend.
- Assemble everything except the dressing up to two hours ahead and keep it chilled, then dress at the last possible moment so nothing goes soggy.
03 -
- Cut the tops and bottoms off your citrus, then slice downward following the curve of the fruit to remove the peel and white pith before cutting into rounds, which gives you prettier slices with no bitter membrane.
- Tap the back of a halved pomegranate with a wooden spoon over a bowl to release the arils quickly, and do this under water if you want to avoid red specks on your ceiling.