California Avocado Citrus Salad
Pomegranates and Pistachios add a splash of excitment to this west coast
1 very small red onion, sliced into thin rounds, about 1/3 cup
2 tablespoons white wine vinegar
1 bunch watercress
1 small pomegranate
3 red grapefruits, or a mixture of citrus fruits
1 large avocado, such as Pinkerton or Reed
grated zest and juice of 1 tangelo or Satsuma mandarin
sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup pistaschio nuts, coarsely chopped
1. Toss the onion rings with the vinegar and set them aside in the refrigerator.
Sort through the watercress and discard the large, heavy stems. Rinse under cool
running water, spin dry, then wrap in a towel and refrigerate until ready to
2. Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds.
Working in the sink, gently squeeze a tablespoon or so of juice from the
remaining pomegranate and set aside. Peel and section the grapefruits. Neatly
peel and thinly slice the kiwi. Peel and cut the avocados into neat chunks.
3. To make the dressing, combine the zest, 1/4 cup tangelo juice plus 1
tablespoon juice of the pomegranate juice, and 1/4 teaspoon salt, then whisk the
4. Loosely arrange the watercress on a plate with the grapefruit sections (minus
the juice). Add the kiwi, avocado, and onions, which will be pickled by now,
then pour the dressing over all. Season with pepper and garnish with pistachio