Avocado, Grapefruit, and Pomegranate Salad

Grapefruit Pomegranate Avocado Salad
For the Vinaigrette
  • 1/4 cup freshly squeezed ruby grapefruit juice 
  • 1 teaspoon Dijon mustard
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
For the Salad
  • 4 ounces mixed greens, such as baby arugula, baby spinach etc. 
  • 1 head endive, thinly sliced crosswise
  • 1/2 head radicchio, cut into small pieces
  • 1 small head Bibb lettuce, cut into small pieces
  • 2 ripe avocados, 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
  1. Combine greens, endive, radicchio, and lettuce in a large bowl
  2. Add avocado and haricot vert.
  3. 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 chop.
  4. Squeeze remaining membrane to extract juice; keep for later.

  1. Vinaigrette: whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl
  2. Add chopped grapefruit.
  3. While whisking constantly, add olive oil in a slow and steady stream until combined.
  4. Pour vinaigrette over salad and toss gently to coat.
  5. Transfer to a serving platter.
  6. Garnish with pomegranate seeds.
  7. Serve immediately.