Citrus Pomegranate Salad

This bright salad is a collection of winter’s best. I kept the dressing pretty simple since the ingredients are already full of flavor.

  • 2 cups mixed greens
  • 1 shallot, thinly sliced
  • 1 tablespoon champagne vinegar
  • Kosher salt
  • 1 orange, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 1/2 cup pomegranate seeds
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper

  • Divide mixed greens between two salad plates. Set aside.
  • Place shallot in a small bowl, then cover with vinegar and a generous pinch of salt. Allow to sit for 10 minutes.
  • Place the orange slices and avocado in a circular pattern on top of the salad greens, dividing them evenly between the two plates. Sprinkle 1/4 cup pomegranate seeds over each. Remove the shallots from the vinegar and divide between the two plates.
  • Make the dressing by whisking the olive oil into the bowl with the remaining vinegar. Taste for seasoning and add more vinegar or oil to taste. Drizzle the dressing over the salads, then top with freshly ground black pepper.

Preparation time: 15 minute(s)

Number of servings (yield): 2

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