Bright Pomegranate, Grapefruit and Avocado Spring Salad
Growing up I was lucky enough to have a mom who always used fresh fruits and vegetables in the kitchen, impressive because this was in Vermont! One of her staples is a salad that always makes me feel at home and is perfect for this time of year as it really highlights winter produce. I added a couple little spins on one of my mom’s favorite go-to salads and it is incredibly simple to throw together when you are in a pinch. It is fresh, seasonal and the brightness from the citrus and pomegranate pair beautifully with our Kendall-Jackson Vintner’s Reserve Pinot Gris.
- ½ pomegranate
- 2 grapefruit
- 2 avocados
- 3 Tbsp. champagne vinegar
- ½ cup extra virgin olive oil
- Sea salt
- 4 good handfuls of arugula or watercress, cleaned
- Remove the seeds from the pomegranate. You can do this by halving the fruit and gently tapping the pomegranate skin over a bowl to loosen the seeds. Make sure you remove all of the white membrane that may have fallen into the seeds and set aside.
- Segment the grapefruit into a bowl and squeeze the juice that’s left in the membrane into another bowl. Set both aside. Cut the avocado in halves, remove the seed and scoop out the meat with a spoon. Slice each half lengthwise into thin strips and set aside.
- In the bowl you have set aside with the grapefruit juice, whisk in the champagne vinegar, olive oil and salt to season.
- To assemble, lay a thin layer of greens on the bottom of the plate. Lay slices from half of an avocado on each plate, garnish slices with segments of grapefruit, sprinkle pomegranate seeds over the top, garnish with more greens, drizzle vinaigrette over the top and sprinkle with a little sea salt.
Note: You can also assemble the salad on a large platter instead of plating each serving individually. This is how my mom would serve it and we would all sit around the kitchen table and dig in!