Recipes Salads Citrus and Avocado Salad with Pickled Onions Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Deborah Madison Updated on July 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Sarah Crowder Yield: 8 Ingredients 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 Salt and freshly ground 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 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. Rate it Print