Avocado, Grapefruit, and Pomegranate Salad

Sunday, December 03, 2006

I wanted to do a salad with citrus and pomegranate again, because the sweet-tart elements replace the need for dressing. My roommate left for a long weekend and told me to use up all her perishables, which included some things I don't often buy like grape tomatoes and avocadoes. Avocado and grapefruit get along really well in salads, so this was the result. You want to use really sweet grapefruit - if the fruit you have is very tart, you might want to add some sugar, particularly if you are feeding kids.

Cut the peel off of one grapefruit and dice, saving the juice. Dice one avocado, and gently mix fruit together, making sure avocado is covered with grapefruit juice. Place fruit carefully on two serving plates, sprinkling each salad with 1 tbs pomegranate seeds. (Yellow pomegranates, if you can find them, would be really beautiful here.)

10 comments:

sra said...

How lovely! The grapefruit you used resembles the pommelo we get here. That goes well in salads too.

Anonymous said...

I love the colours in this salad!

tastyresearch said...

Do you usually eat the pomegranate seeds entirely, or spit out the centers? I don't like eating the whole seed, and it's a bit annoying to spit every time you bite.

Pepper said...

Sra, great idea. I've seen those in markets but have never eaten one.

Hi Brilynn, I think making something bright like this makes winter easier to deal with.

Tastyresearch, the crunch of pomegranate seed contrasts with the creamy avocado and is part of the salad's textural appeal. If you don't care for pomegranate seeds you'd probably be happier with a different salad.

Jennifer said...

Okay, so I'm going to do a takeoff on this salad tonight, no pomegranates, so I'm using red onion and I made a vinaigrette of dried apricots and red wine vinegar and a little garlic. I just threw it in a blender. I wasn't sure if it the flavors would really meld without a vinaigrette, since I'm making it close to dinner...

I'm having it with something that won't match at all though - a pasta/broccoli/anchovy combo.

Thanks for the inspiration!

Pepper said...

you're....er...welcome.

michelle said...

We made this on Christmas as a side to our meal and it was soooooo goood! Thank you so much for sharing this recipe :)

Pepper said...

Hi Michelle, glad you liked it.

Eric said...

This salad looks delicious. I was looking for a very simple and light romantic meal to make this Wednesday. I'm going with this salad with bread and olive oil on the side, and a rose wine. A bar of rich nice chocolate for dessert. We are going to be wearing sweaters, eating on a covered deck. It's going to be cool, ~50-55 degrees, and a little rainy.

I am not good at picking wines. I am very happy with the wine guy at the Whole Foods near my house, but I figured that since you have some experience with the salad you might have a suggestion. Do you agree with a rose? Any other thoghts?

Pepper said...

Hi Eric, a Riesling or Pinot Gris might better complement the salad itself but your rose sounds like a great match for colour and mood. See if your wine guy has a rose to suggest. And when in doubt, go with champagne.