Citrus and Avocado Salad with Pickled Onions

1. 1

   Using a sharp stainless steel knife, peel the grapefruits and oranges; be sure to remove all of the bitter white pith.

2. 2

   Cut each fruit crosswise into five 1/4-inch slices.

3. 3

   Squeeze enough of the remaining citrus to yield 1/3 cup of juice; set aside.

4. 4

   Using a citrus reamer, squeeze one half of the pomegranate until you have 2 tablespoons of juice.

5. 5

   Remove and reserve 1/4 cup of seeds from the other half.

6. 6

   In a bowl, whisk the citrus and pomegranate juices with the orange-flower water and oil.

7. 7

   Season with salt and pepper.

8. 8

   In a large bowl, toss the watercress with 1/4 cup of the dressing and half of the Pickled Red Onions.

9. 9

   Arrange the watercress on plates.

10. 10

    Add the avocados to the bowl and gently toss with 3 tablespoons of the dressing.

11. 11

    Arrange the avocado and sliced oranges and grapefruit on the watercress; drizzle with the remaining dressing.

12. 12

    Garnish with the remaining Pickled Red Onions and the pomegranate seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.