Description

A bright and colourful salad combining juicy oranges and pink grapefruit with creamy avocado, sweet-tart pomegranate, salty feta, fresh mint, and parsley. A simple honey citrus dressing brings everything together for a refreshing side dish or light meal.

Ingredients

For the Salad

2 large oranges, peeled and thinly sliced (360 g)

2 pink grapefruits, peeled and thinly sliced (450 g)

2 ripe avocados, sliced (300 g)

1 cup pomegranate arils (175 g)

1/2 cup crumbled feta cheese (75 g)

1/4 cup fresh mint leaves, roughly chopped (10 g)

2 tbsp fresh parsley, chopped (8 g)

For the Honey Citrus Dressing

3 tbsp extra-virgin olive oil (45 ml)

2 tbsp fresh orange juice (30 ml)

1 tbsp fresh lemon juice (15 ml)

1 tbsp honey (21 g)

1 tsp Dijon mustard (5 g)

1 tsp apple cider vinegar (5 ml)

1/4 tsp kosher salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For Garnish

1 tbsp toasted pistachios, roughly chopped (8 g)

1 tsp orange zest (2 g)

1 tbsp fresh mint leaves (3 g)

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Instructions

1. Peel the oranges and pink grapefruits, removing as much of the white pith as possible. Slice the citrus into thin rounds or half-moon pieces and arrange them across a large serving platter, slightly overlapping.

2. Cut the avocados in half and remove the pits. Carefully slice the flesh into thin wedges and arrange them gently among the citrus pieces.

3. Scatter the pomegranate arils evenly over the citrus and avocado. Sprinkle the crumbled feta, chopped mint, and parsley over the top.

4. Make the dressing by whisking together the olive oil, fresh orange juice, lemon juice, honey, Dijon mustard, apple cider vinegar, kosher salt, and black pepper until smooth and well combined.

5. Drizzle the honey citrus dressing over the salad just before serving, using enough to lightly coat the ingredients without overwhelming the fresh flavours.

6. Finish with toasted pistachios, orange zest, and extra fresh mint, if desired.

7. Serve immediately while the avocado is fresh and the citrus is juicy.

Notes

Remove as much white pith as possible from the citrus for a cleaner appearance and more pleasant flavour.

Use ripe but firm avocados so they are creamy enough to slice while still holding their shape.

Thin, even citrus slices make the salad easier to arrange and give each serving a good balance of ingredients.

Dress the salad just before serving to help keep the avocado fresh and the salad vibrant.

Lightly toast the pistachios before using to bring out their nutty flavour and add extra crunch.

You can replace some of the oranges or grapefruit with mandarins or blood oranges.

Goat cheese or another mild crumbly cheese can be used instead of feta.

The citrus, dressing, pomegranate, and herbs can be prepared ahead, but slice the avocado and assemble shortly before serving.

The honey citrus dressing can be made ahead and refrigerated in a covered container. Whisk well before using.

The pistachios are optional and can be omitted if desired.

For a more substantial meal, serve with crusty bread, quinoa, couscous, or another favourite grain.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean