Citrus and Avocado Salad with Pickled Onions

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Freshly pickled red onions bring beautiful contrast to this bright and simple salad of grapefruit, orange, pomegranate, watercress, and avocado.

By Deborah Madison

Updated on October 29, 2023

Citrus and Avocado Salad with Pickled Red Onions — Photo: Sarah Crowder

Total Time:

1 hr

Yield:

8 servings

Make ahead

This recipe yields about 2 cups of pickled red onions, which is more than what you'll need for the salad. Store the leftover in the fridge for up to 1 week. Try them on burgers and hot dogs, or with grilled poultry or meat.

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Ingredients

Pickled Red Onions

1 1/2 cups white wine or cider vinegar
1 1/2 cups cold water
1 teaspoon sugar
1/2 teaspoon kosher salt
1 large, dark red onion, sliced into 1/8-inch rounds
3 cups boiling water

Salad

3 medium ruby grapefruit
4 blood oranges
4 navel oranges
1 pomegranate, halved crosswise
1/8 teaspoon orange flower water (optional)
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 bunches watercress, large stems discarded
3/4 cup Pickled Red Onions
2 Hass avocados, peeled and cut into 1/2-inch wedges

Directions

Make the Pickled Red Onions

In a medium bowl, combine the vinegar and cold water with the sugar and salt. Stir to dissolve the sugar and salt.
Put the onion slices in a colander and pour the boiling water over them. Rinse under cool water and drain. Add the onion to the vinegar brine, cover with plastic wrap, and refrigerate until chilled.

Make the salad

Using a sharp stainless steel knife, peel the grapefruits and oranges; be sure to remove all of the bitter white pith. Cut each fruit crosswise into five 1/4-inch slices. Squeeze enough of the remaining citrus to yield 1/3 cup of juice; set aside.
Using a citrus reamer, squeeze one half of the pomegranate until you have 2 tablespoons of juice. Remove and reserve 1/4 cup of seeds from the other half.
In a bowl, whisk the citrus and pomegranate juices with the orange-flower water and oil. Season with salt and pepper.
In a large bowl, toss the watercress with 1/4 cup of the dressing and half of the Pickled Red Onions. Arrange the watercress on plates. Add the avocados to the bowl and gently toss with 3 tablespoons of the dressing. Arrange the avocado and sliced oranges and grapefruit on the watercress; drizzle with the remaining dressing. Garnish with the remaining Pickled Red Onions and the pomegranate seeds and serve.

Originally appeared: December 1999