Ready for a salad that truly excites the palate? This isn’t your average bowl of greens! We’re diving into a world of incredible textures and flavors by pairing the sweet, juicy burst of pomelo with the sophisticated bitter bite of arugula, radicchio, and endive. Native to Southeast Asia, the pomelo is a citrus superstar that perfectly tames those bitter notes. Add in some creamy avocado and a zesty lemon vinaigrette, and you have a side dish that’s not just stunning to look at, but is packed with vibrant, good-for-you ingredients. It’s a smooth, exciting, and utterly delicious addition to any meal!
Ingredients
• For the Salad
• 2 cups / 480 ml baby arugula
• ½ head radicchio, cored and cut into bite-sized pieces
• 1 Belgian endive, stalk end trimmed and cut into 1-inch pieces
• ¼ small red onion, thinly sliced
• 1 pomelo, or large red grapefruit
• 1 avocado, pitted and diced into 1-inch piecesFor the Vinaigrette
• 1 tsp / 5 ml red wine vinegar
• 2 tsp / 10 ml fresh lemon juice
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ tsp / 2.5 ml brown rice syrup, yacon syrup or pure honey
• ¼ tsp / 1.25 ml sea salt
• Pinch of freshly ground black pepper
Instructions
1. PREP: 20 minutes | COOK: 0 minutes | YIELD: 6 x 1½-cup servings1. In a large salad bowl, combine the baby arugula, radicchio, endive, and thinly sliced red onion.
2. Prepare the pomelo: Slice off the top and bottom of the fruit. Stand it on one end and carefully cut away the peel and white pith. Using a small paring knife, cut between the membranes to release the individual segments. Chop the segments into bite-sized pieces and add them to the bowl of greens.
3. In a small bowl or jar, whisk together the red wine vinegar, lemon juice, olive oil, syrup or honey, sea salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine and coat everything evenly.
5. Just before serving, add the diced avocado to the bowl and give it one final, gentle toss. Serve immediately to enjoy at its freshest.
Nutritional Information
• Value per 1½-cup serving:
• Calories: 74
• Calories from Fat: 50
• Protein: 1.3 g
• Carbs: 6 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Fiber: 3 g
• Sodium: 48 mg
• Cholesterol: 0 mg
Pro Tips
• If pomelo is unavailable, a large ruby red grapefruit or two sweet oranges make excellent substitutes.
• To make this salad ahead of time, combine the greens and onion in your serving bowl and prepare the vinaigrette separately. Add the pomelo, avocado, and dressing just before serving to prevent sogginess.
• For an added layer of texture and nutty flavor, toss in a ¼ cup of toasted pistachios or walnuts.
• Don’t dress the salad until you are ready to serve. The acid in the vinaigrette will begin to wilt the delicate greens over time.
FAQ
Q: Is this pomelo and arugula salad recipe vegan
A: Yes, this salad is easily made vegan. The recipe is naturally plant-based, just be sure to use brown rice syrup or yacon syrup for the vinaigrette instead of honey.
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial meal, you can add plant-based protein sources like a cup of cooked chickpeas or quinoa. For an extra boost of protein and healthy fats, toss in a ¼ cup of toasted pistachios, walnuts, or pumpkin seeds.
Q: What can I substitute for pomelo if I can’t find it
A: If pomelo is unavailable, a large ruby red grapefruit is an excellent substitute that provides a similar sweet and tart flavor profile. Two sweet oranges, like Cara Cara or navel oranges, also work beautifully in this salad.
Q: Can I prepare this salad ahead of time for meal prep
A: Yes, you can prep parts of this salad in advance. Combine the arugula, radicchio, endive, and onion in your serving bowl and cover. Prepare the vinaigrette and store it in a separate airtight container. To keep everything fresh and crisp, wait to add the pomelo, avocado, and dressing until just before you plan to serve it.
