Citrus Pomegranate Avocado Feta Salad (Printable)
Bright Mediterranean citrus salad with pomegranate seeds, creamy avocado, and crumbled feta cheese.
# What You 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
→ Vegetables & Fruit
04 - 1 ripe avocado, halved, pitted, peeled and sliced
05 - 1/2 cup pomegranate arils
06 - 1/4 small red onion, thinly sliced into half-moons
07 - 2 cups baby arugula or mixed salad greens
→ Dairy
08 - 1/2 cup feta cheese, crumbled
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons fresh mint leaves, torn
# 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 fully emulsified. 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 over the citrus slices, then distribute the thinly sliced red onion evenly across the top.
04 - Arrange the sliced avocado over the greens and sprinkle the pomegranate arils across the entire platter.
05 - Drizzle the prepared dressing evenly over the entire salad, ensuring all components are lightly coated.
06 - Crumble the feta cheese over the top and garnish with torn fresh mint leaves. Serve immediately for the freshest flavor and texture.
# Expert Suggestions:
01 -
- It takes exactly fifteen minutes from cutting board to table and looks like something from a magazine.
- The combination of salty feta, sweet citrus, and tart pomegranate keeps every single bite interesting.
- No cooking required, which means your kitchen stays cool and cleanup is almost nothing.
02 -
- Slice the citrus no more than an hour before serving because the edges start to dry out and lose their jewel-like shine.
- Assemble the salad on the platter you plan to serve it on, since transferring it after dressing will create a messy pile instead of a beautiful arrangement.
03 -
- Cut a thin slice off the bottom of each citrus fruit so it sits flat on the board before you peel and slice, and your cuts will be dramatically more even.
- Save any juice that pools on your cutting board and stir it into the dressing for an extra layer of citrus intensity.