Winter Citrus Salad with Pomegranate Seeds

Winter Citrus Salad with Pomegranate Seeds

A light and colorful salad featuring fresh citrus, creamy avocado, and crunchy pistachios, dressed with a tangy citrus dressing.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Appetizer, Salad

Cuisine: American, Healthy

Calories: 170

Ingredients Method Notes

Ingredients

Citrus and Fresh Ingredients

3 units grapefruit Choose heavy, juicy fruit.
4 units oranges, mixed varieties: cara cara, blood orange, satsuma, and navel A mix gives a nice blend of sweet and tangy notes.
1/2 units avocado, peeled and sliced Add close to serving for best texture.
3 units strawberries, hulled and sliced Fresh strawberries add color.
2 tablespoons pomegranate seeds For a pop of flavor and color.
2 tablespoons pistachios, shelled and roughly chopped Can substitute with almonds or walnuts.
2-3 leaves basil, torn or chopped Alternatives: mint for a brighter flavor.
Maldon salt, to taste Use sparingly.

Dressing Ingredients

Juice left over from the grapefruit and oranges Collect juice from the membranes.
1-2 tablespoons maple syrup Can be substituted with honey or agave nectar.
1-2 tablespoons extra virgin olive oil Adjust for desired richness.

Method

Preparation

Peel the grapefruit and oranges carefully, then cut out the segments and place them in a serving dish. Squeeze the juice from the leftover membranes into a separate bowl.

Assembly

Arrange the sliced strawberries, avocado, pomegranate seeds, and basil over the citrus, spreading them out evenly.

Dressing

Whisk the reserved citrus juice with the olive oil and maple syrup until smooth, adjusting sweetness to taste.

Finishing Touch

Drizzle the dressing over the salad just before serving and scatter the chopped pistachios on top along with a pinch of Maldon salt.

Notes

For best results, avoid cutting citrus too quickly to retain juice. Dress the salad just before serving to keep it fresh. Store leftovers in an airtight container for up to 1 day.