Citrus Pomegranate Avocado Feta Salad (Printable)
Refreshing Mediterranean citrus salad with pomegranate seeds, avocado, and crumbled feta cheese.
# What You'll Need:
→ Citrus Fruits
01 - 2 large 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 avocado, peeled, pitted, and sliced
05 - ½ cup pomegranate arils
06 - ¼ small red onion, thinly sliced
07 - 2 cups baby arugula or mixed salad greens
→ Dairy
08 - ½ cup feta cheese, crumbled
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp honey or maple syrup
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
→ Garnish
14 - 2 tbsp fresh mint leaves, torn (optional)
# How To Make It:
01 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey or maple syrup, sea salt, and freshly ground black pepper until well combined. Set aside.
02 - Arrange the orange, grapefruit, and blood orange slices across a large serving platter or shallow bowl, overlapping slightly for an elegant presentation.
03 - Scatter the baby arugula or mixed salad greens over the citrus slices, then distribute the thinly sliced red onion evenly across the top.
04 - Place the sliced avocado portions around the platter and sprinkle the pomegranate arils generously over the entire arrangement.
05 - Drizzle the prepared dressing evenly over the salad, ensuring all components receive a light coating.
06 - Crumble the feta cheese over the top and garnish with torn fresh mint leaves if desired. Serve immediately for the freshest flavor and texture.
# Expert Suggestions:
01 -
- Zero cooking required, so your kitchen stays cool and your energy stays intact.
- The combination of sweet, salty, creamy, and tart flavors makes every bite interesting without any heavy sauces.
02 -
- Slice the avocado last, right before dressing the salad, because it browns quickly once exposed to air and the visual appeal is a big part of this dish.
- Do not dress the salad more than ten minutes before serving, or the arugula will wilt and the citrus will start pooling liquid at the bottom of the platter.
03 -
- Chill your serving platter in the fridge for fifteen minutes before assembling so the salad stays cool and fresh on the table longer.
- Save a few extra pomegranate arils and mint leaves to scatter on top right before serving, because the ones added earlier tend to drift into the dressing and lose their visual pop.