Avocado, Grapefruit, and Pomegranate Salad



For the Vinaigrette

  • ¼ cup freshly squeezed ruby grapefruit juice (from segmented grapefruit)

  • 1 teaspoon Dijon mustard

  • Pinch of sugar

  • Coarse salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil

For the Salad

  • 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

  • ½ 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 ½-inch pieces

  • 4 ounces haricot vert, steamed, and cut into ½-inch pieces

  • 1 large ruby grapefruit

  • ½ cup pomegranate seeds


  1. Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.

  2. 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.

  3. 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.

Related Articles