This attractive salad comes from the Middle East – the oily avocado flesh contrasts well with the citrus fruits. Terrific with seafood.
Serves 4 – 6
4 tablespoons extra virgin olive oil
Juice of 1 lime or lemon
1 tablespoon honey, slightly warmed
Sea salt and freshly cracked pepper
2 large avocados
1 small grapefruit
½ small bunch watercress, leaves only
8 – 10 mint leaves, shredded
In a serving bowl, whisk together the olive oil, lime or lemon juice, honey and salt and pepper.
Cut the avocados in half. Twist to separate into halves, remove the stone (best done by hitting with a sharp kitchen knife and twisting to loosen). Using a small sharp knife, peel off the skin. Cut into attractive slices, being careful not to bruise and drop into the dressing.
Slice the top and bottom off the grapefruit and oranges. Stand on their base and using a downwards action,. cut off the skin leaving no pith and with a small sharp knife, cut out the segments. Add to the avocado along with the washed and dried watercress. Toss gently to combine. Sprinkle the mint and pomegranate seeds (if using ) over the top.
Tip: use pink grapefruit when in season. Blood oranges are also marvellous but they have a limited season.