Best 2 Avocado Grapefruit And Pomegranate Salad Recipes

Indulge in a vibrant and refreshing culinary journey with our Avocado, Grapefruit, and Pomegranate Salad recipes. Savor the harmonious blend of sweet, tangy, and creamy flavors in each bite. Discover a delightful mix of textures, from the velvety avocado to the crisp grapefruit and the juicy pomegranate arils. These salads are not only visually appealing but also packed with essential nutrients, making them a perfect choice for health-conscious individuals.

For those seeking a simple and quick salad option, the Avocado and Grapefruit Salad offers an effortless yet satisfying meal. With just a few ingredients, you can create a refreshing and light salad that is perfect for a quick lunch or a healthy snack.

If you're looking for a more substantial and flavorful salad, the Avocado, Grapefruit, and Pomegranate Salad with Honey Lime Dressing is sure to impress. This salad combines the sweet and tangy flavors of grapefruit and pomegranate with the creamy richness of avocado. Drizzled with a delectable honey lime dressing, this salad offers a burst of flavors in every bite.

For a touch of elegance and sophistication, the Avocado, Grapefruit, and Pomegranate Salad with Candied Pecans and Goat Cheese is an excellent choice. The combination of sweet candied pecans, creamy goat cheese, and the vibrant colors of grapefruit and pomegranate creates a visually stunning and taste-bud tantalizing dish. This salad is perfect for special occasions or when you want to treat yourself to a luxurious meal.

No matter your dietary preferences, you're sure to find a recipe that suits your taste and dietary needs. With their vibrant colors, refreshing flavors, and nutrient-rich ingredients, these Avocado, Grapefruit, and Pomegranate Salad recipes are a delightful addition to any meal.

Here are our top 2 tried and tested recipes!

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS

Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers image

Provided by Olivia Snaije

Categories weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pink grapefruits
2 large avocados
24 leaves fresh purple basil
1 large pomegranate
Salt
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon prepared mustard
1/2 teaspoon pomegranate molasses
1 teaspoon ground sumac
6 to 8 fresh nasturtium flowers

Steps:

Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 852 milligrams, Sugar 22 grams, TransFat 0 grams

AVOCADO, GRAPEFRUIT, AND POMEGRANATE SALAD

Avocado, Grapefruit, and Pomegranate Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1/4 cup freshly squeezed ruby grapefruit juice (from segmented grapefruit)
1 teaspoon Dijon mustard
Pinch of sugar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 ounces mixed organic greens, such as baby arugula, baby spinach, mizuna, frisee, and red and green oak leaf
1 head endive, thinly sliced crosswise
1/2 head radicchio, torn into bite-sized pieces
1 small head Bibb lettuce, torn into bite-sized pieces
2 ripe avocados, preferably Hass, pitted, peeled, and cut into 1/2-inch pieces
4 ounces haricot vert, steamed, and cut into 1/2-inch pieces
1 large ruby grapefruit
1/2 cup pomegranate seeds

Steps:

Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

Tips:

Choose ripe avocados. Ripe avocados should be firm to the touch, with no soft spots. They should also be a deep, dark green color.
Use fresh grapefruit and pomegranate. Fresh grapefruit and pomegranate will give your salad the best flavor. If you can't find fresh grapefruit, you can use canned grapefruit segments. However, avoid using canned pomegranate seeds, as they are often too sweet.
Don't overdress the salad. A little bit of dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
Serve the salad immediately. This salad is best served immediately after it is made. The avocado will start to brown if it sits for too long.

Conclusion:

This avocado, grapefruit, and pomegranate salad is a light and refreshing salad that is perfect for a summer meal. It is also a good source of vitamins and minerals, making it a healthy choice. The avocado provides healthy fats, the grapefruit provides vitamin C, and the pomegranate provides antioxidants. This salad is also a good source of fiber, which can help to keep you feeling full and satisfied.