Citrus Salad With Pomegranate
"Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook."
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 large pomegranate
- 1 grapefruit
- 2 sweet oranges
- 1⁄2 lime (finely grated rind of)
- 1 -2 garlic clove, very finely chopped
- 3 tablespoons red wine vinegar
- 2 limes (juice of)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon dry mustard
- 4 -5 tablespoons extra virgin olive oil
- 1 avocado
- limes or lemon juice, for tossing
- 1 head red leafy lettuce, such as oak leaf
- salt and pepper, to taste
- 1⁄2 red onion, thinly sliced, to garnish
directions
- Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
- Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
- Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
- Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
- Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
- Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very nice salad, indeed! The only 2 changes I made were to ~ (1)omit the avocado from one of the salads (mine!) & add my portion to the other three, & (2)add a bit of diced jicama! This is definitely a recipe I'd like to keep around! Thanks for sharing it! [Tagged, made & reviewed while on tour in Mexico with the ZWT5]
RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
