Avocado-Grapefruit Salad with Pomegranate Dressing Recipe

Name: Avocado-Grapefruit Salad with Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable oil, for frying; 20 medium shallots (1 1/2 pounds), thinly sliced; 1/2 cup all-purpose flour; 3 ruby red grapefruits; 1/4 cup extra-virgin olive oil; 1/4 cup pomegranate molasses, plus more for drizzling; 1 tablespoon red-wine vinegar; Salt and freshly ground pepper; 16 cups loosely packed baby lettuces, such as arugula, frisee and radicchio; 2 Hass avocados, each cut into 15 wedges; 3 tablespoons pomegranate seeds, for garnish (optional)

Servings: persons

1 quart vegetable oil, for frying
20 medium shallots (1 1/2 pounds), thinly sliced
1/2 cup all-purpose flour
3 ruby red grapefruits
1/4 cup extra-virgin olive oil
1/4 cup pomegranate molasses, plus more for drizzling
1 tablespoon red-wine vinegar
Salt and freshly ground pepper
16 cups loosely packed baby lettuces, such as arugula, frisee and radicchio
2 Hass avocados, each cut into 15 wedges
3 tablespoons pomegranate seeds, for garnish (optional)

1
In a large saucepan, heat the vegetable oil to 300 over moderately high heat; alternatively, test the oil by adding a small bread cubeit should turn light brown in 1 minute.
2
Toss the shallots with the flour until completely coated, shaking off the excess.
3
Fry the shallots in batches until golden and crisp, about 5 minutes.
4
Using a slotted spoon, transfer to paper towels to drain.
5
Using a sharp knife, peel the grapefruits, removing all the bitter white pith.
6
Cut between the membranes to release the sections.
7
In a small bowl, combine the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
8
In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound them on a large serving platter.
9
Put the avocado wedges and grapefruit sections in the bowl, season with a pinch each of salt and pepper and toss with the remaining dressing.
10
Arrange the fruit over the salad and garnish with the pomegranate seeds.
11
Drizzle a little pomegranate molasses around the edge of the platter and top the salad with the fried shallots.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart vegetable oil, for frying, 20 medium shallots (1 1/2 pounds), thinly sliced, 1/2 cup all-purpose flour, 3 ruby red grapefruits, and more.

Yes, Avocado-Grapefruit Salad with Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado-Grapefruit Salad with Pomegranate Dressing

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