Food & Cooking Recipes Salad Recipes Avocado, Grapefruit, and Pomegranate Salad 3.0 (35) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 Directions 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. Rate it Print