There is a beautiful array of citrus in season right now, including one of my favorites — the pomelo.
If pomelo is new to you, you’re in for a treat. It’s basically a huge, less bitter grapefruit. There are several types of pomelo, either white or pink fleshed, and all with yellow rind and a thick pith.*
For this simple salad I paired the sweet, juicy pink pomelo segments with creamy avocado and a bright, spicy jalapeño dressing. Enjoy!
Pomelo Avocado Salad
for the dressing:
1/2 green jalapeño, diced
3 TB fresh squeezed lime juice
6 TB olive oil
1/2 tsp. sea salt
Place all ingredients in a blender and whirl for a few seconds until smooth and pale green. If you love spice, add more of the jalapeño. Not much of a spice fan? Just omit the seeds before blending.
[/caption]for the salad:
one pomelo, peeled and cut into supremes
one ripe avocado, peeled and sliced into segments
several hands-full of fresh salad greens
Spread the greens on a platter. Arrange the pomelo supremes and avocado segments on top of the greens. Just before serving drizzle with the dressing and enjoy.
*pith is the spongy white part of the citrus between the rind and the fruit segments – this is usually the bitterest part of the citrus, and good to cut away before eating.
One Comment Add yours
Yum. I just saw a pomelo yesterday and wondered what you do with it. Thanks for the inspiration, I’l be eating this for lunch next week!