Citrus Pomegranate Avocado Feta Salad (Printable)
Vibrant Mediterranean citrus salad with pomegranate, avocado, and crumbled feta. Fresh, quick, and flavorful.
# What You'll Need:
→ Citrus Fruits
01 - 2 large navel 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 Hass avocado, halved, pitted, peeled and sliced
05 - ½ cup pomegranate arils
06 - ¼ small red onion, thinly sliced into half-moons
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 pure maple syrup
12 - ½ teaspoon fine sea salt
13 - ¼ teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons fresh mint leaves, torn (optional)
# Directions:
01 - In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey or maple syrup, sea salt, and black pepper until fully emulsified. Set aside.
02 - Arrange the orange, grapefruit, and blood orange slices in overlapping layers across a large serving platter or shallow bowl. Scatter the baby arugula and thinly sliced red onion over the citrus.
03 - Fan the sliced avocado over the salad and sprinkle generously with pomegranate arils, distributing them evenly for bursts of color and sweetness.
04 - Pour the prepared dressing evenly over the entire salad, allowing it to cascade into the layers of fruit and greens.
05 - Crumble the feta cheese over the top of the salad. Garnish with torn fresh mint leaves if desired.
06 - Serve immediately to preserve the vibrancy of the citrus and the freshness of the greens. This salad does not hold well once dressed.
# Expert Advice:
01 -
- Zero cooking required means you get all the credit with none of the stove watching stress.
- The combination of salty feta, creamy avocado, and tart pomegranate seeds makes every single bite a little surprise party.
02 -
- Assemble the salad no more than thirty minutes before serving or the avocado will start browning and the arugula will wilt into sadness.
- Peeling the citrus with a knife to remove all the white pith makes every slice tender instead of chewy, which changes the entire experience.
03 -
- Cut the citrus over a bowl and pour any collected juice straight into your dressing for an extra layer of flavor that costs nothing and wastes nothing.
- Use a large flat platter instead of a deep bowl because layered salads look abundant and gorgeous when spread out, but become a messy puddle when piled high.