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Citrus salad with avocado, fennel and pomegranate

Updated: Apr 15

I love making salads and try out new recipes. For this Christmas, to accompany the the usual roasted pork, roasted potatoes, sauerkraut, I decided to try a recipe from Max Lugavere from his Genius Kitchen cookbook. But as I did not have all the ingredients and I did not want to make the salad as acidic, I modified the recipe a little bit. Also, as not everyone loves the taste of fennel (I happen to love it), I topped half of the salad with fennel and left the other half without it. But everyone said, it was a lovely salad.

Citrus salad with avocado, fennel and pomegranate

Citrus salad with avocado, fennel and pomegranate

Serves 8 people


Salad dressing

  • 2 shallots, finely minced

  • juice and zest of 1 lemon (buy organic if possible)

  • 1/5 of a cup red wine vinegar

  • 1/2 cup of extra-virgin olive oil

  • 2 tsp of Dijon mustard

  • 4 cups of rucola, rinsed and dried (I used the salad spinner)

  • 1 bulb of fennel, thinly sliced

  • 2 Granny Smith apples, peeled and cut into matchsticks

  • 1 grapefruit, peeled and cut into smaller pieces (best if you also remove the inner skin between the slices)

  • 4 oranges, peeled and cut into smaller pieces (recipe called for blood oranges, but could not find them in the store, so used normal oranges)

  • 8 kumquats, peeled and thinly sliced

  • 4 avocados, peeled and thinly sliced

  • Arils (seeds) of one ripe pomegranate

  • 1 cup of chopped fresh mint


Mix in a bowl together all the salad dressing ingredients and leave to stand.

I used a large salad plate, laid the rucola salad on the plate. Then added then apples, oranges, grapefruit, kumquats, avocados and topped with pomegranate arils and chopped mint. Finally I spread the salad dressing with a tablespoon evenly over the salad.

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