This colorful, fresh-tasting salad is good any time of year, and the ingredients are all usually available even in winter when the richness of the avocado and the juicy bursts of sweetness from the oranges and pomegranate seeds are most appreciated.
Serves 4 to 6
Time: 20 minutes
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
Sprinkling of cracked black pepper
2 Hass avocadoes
2 tablespoons fresh lemon juice
3 oranges
1 head romaine lettuce, chopped (about 4 cups)
1 head radicchio, chopped (about 3 cups)
¾ cup pomegranate seeds*
*Pomegranate seeds are sold in many supermarkets. see here for the easiest way to remove seeds from a whole pomegranate.
In a small bowl, whisk together all the ingredients for the dressing. Set aside.
Pit, peel, and cube the avocadoes and toss with the lemon juice in a separate bowl. Segment and set aside.
Arrange the chopped romaine and chopped radicchio on a platter and drizzle with the dressing. Top with the avocado cubes, orange sections, and pomegranate seeds.
With a bowl of soup, this salad makes a meal. Try Sopa Verde de Elote, Purée of Parsnip, Carrot, and Celeriac, or Smoky Split Pea Soup. Or serve the salad with Butternut Squash Latkes or Mexican Toasted Cheese Sandwich for an easy and pleasing supper.