| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 23g | 5g | 19g |
| sugars | fibre | protein | salt |
| 6g | 7g | 6g | 0.4g |
When I look at a bowl of tangy-fresh Pomelo and Avocado Salad, I can’t help but be transported back to the ranches of Montana. The robust citrus zing pairs beautifully with the creaminess of ripe avocados – a heady, flavor-packed journey that my taste buds eagerly embark upon each time. This nutritious medley of succulent fruit, subtly bitter mixed greens, crunchy almonds and a hint of cheese is a whirlwind of textures – each bite bringing a new surprise.
The Heart of the Recipe: The Ingredients
Every Pomelo and Avocado Salad starts with its heart and soul: the pomelos and avocados. Just as Montana is home to bison burgers and huckleberry pies, the sweet, slightly sour pomelo is a symbol of my culinary adventures. Teamed with the buttery avocados, a unique flavor combination is born. I love to add a handful of mixed salad greens, a sprinkle of toasted almonds and a crumble of feta cheese to enhance both the taste and the nutritional profile of the salad.
And it’s not just the taste that makes this salad so appealing. These ingredients deliver a powerhouse of health benefits. Avocados, with their high dose of heart-healthy monounsaturated fats, are believed to lower cholesterol. Pomelos, a citrus fruit bursting with vitamin C, are often recommended to boost immunity.
Perfect Companions
The Pomelo and Avocado Salad complements a wide range of dishes, but my personal favorite is a perfectly grilled venison steak. The hearty, robust flavors of the steak marry remarkably well with the refreshing, light notes of the salad, making for a well-rounded meal.
Some might find similarities between this salad and others like the Grapefruit-Avocado Salad or the Citrus & Spinach Salad. Indeed, there are parallels to be drawn. However, what sets the Pomelo and Avocado Salad apart is the unique blend of flavors and textures – the irreplaceable sweet-sour taste of pomelo, the soft richness of avocados, the crunch of toasted almonds, and the tang from the olive oil, lemon juice and honey.
So, whether you’re looking to try something new, are on a quest for a healthy alternative, or simply long for a taste of Montana, the Pomelo and Avocado Salad is a dish you will come back to time and again. Truly, it is the embodiment of what I love about cooking: the exploration of different tastes, the union of disparate ingredients, and the joy that comes from sharing these experiences with you.
What You’ll Need
- 3 medium-sized pomelos
- 3 ripe avocados
- 1 cup of mixed salad greens
- 1/2 cup of toasted almonds, coarsely chopped
- 1/2 cup of crumbled feta cheese
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of honey
- Salt and black pepper to taste
Method
Step One
Start by peeling the pomelos and removing as much of the white pith as possible. Once peeled, separate the pomelos into sections and set them aside.
Step Two
Cut the avocados in half, remove the pit and then cut into cube or slice depending on your preference. It’s also important to peel the skin off at this stage.
Step Three
In a large salad bowl, combine the pomelo pieces, avocado chunks, mixed salad greens, toasted almonds, and crumbled feta cheese. Gently toss all the ingredients together to combine.
Step Four
In a separate small bowl, make your salad dressing. Whisk together the extra-virgin olive oil, freshly squeezed lemon juice, honey, salt, and black pepper until well combined.
Step Five
Drizzle the dressing over the salad and gently toss one more time to ensure that all the ingredients are coated.
Step Six
Your Pomelo and Avocado Salad is now ready to serve! It can be enjoyed immediately or chilled in the fridge for a bit before serving.
