Ingredients
Scale
- 2 Blood oranges, peeled and sliced into rounds
- 1 Cara Cara orange, peeled and sliced into rounds
- 1 Pink grapefruit, segmented
- 2 Ripe avocados, sliced
- 1/4 Red onion, thinly sliced into half-moons
- 1/4 cup Pomegranate seeds
- 1/4 cup Fresh mint leaves, torn
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Honey or agave nectar
- Sea salt and freshly ground black pepper to taste
Instructions
- Start by removing the peels and white pith from your oranges and grapefruit using a sharp knife. Slice the oranges into beautiful circular rounds about a quarter-inch thick. For the grapefruit, cut between the membranes to create clean segments. Thinly slice your red onion; if you want a milder flavor, soak the onion slices in cold water for five minutes, then pat them dry.
- In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, and honey. Season the mixture with a pinch of sea salt and a generous crack of black pepper. Shake or whisk vigorously until the dressing is emulsified and slightly thickened. This simple vinaigrette allows the natural sweetness of the fruit to take center stage.
- Arrange the citrus rounds and segments on a large platter in an overlapping pattern. Carefully nestle the avocado slices between the fruit. Scatter the red onion and pomegranate seeds over the top. Drizzle the dressing evenly across the salad and finish with a handful of fresh torn mint leaves. Serve immediately while the fruit is chilled and fresh.
- Cook Time: 15 minutes