Citrus and avocado salad with pickled onions

Enjoy a vibrant citrus splash in this zesty avocado salad. Delight your taste buds with the tangy kick of pickled onions. Perfect for a fresh meal!

Ingredients:

• 1 1/2 cups white wine or cider vinegar
• 1 1/2 cups cold water
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 large, dark red onion, sliced into 1/8-inch rounds
• 3 cups boiling water
• 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
• Kosher salt
• Freshly ground black pepper
• 3 bunches watercress, large stems discarded
• 3/4 cup Pickled Red Onions
• 2 Hass avocados, peeled and cut into 1/2-inch wedges

Instructions:

1. Combine the vinegar and cold water, sugar, and salt in a medium bowl. Stir until the sugar and salt are dissolved.
2. Place the onion slices in a colander and pour hot water over them. Rinse with cold water and allow to drain. Add the onions to the vinegar mixture, cover with plastic wrap, and refrigerate until cold.
3. Peel the grapefruits and oranges with a sharp stainless steel knife, ensuring you remove all the bitter white pith. Slice each fruit into five 1/4-inch rounds. Extract 1/3 cup of juice from the citrus fruits and set it aside.
4. Extract 2 tablespoons of pomegranate juice by using a citrus reamer on half of the pomegranate. Reserve 1/4 cup of seeds from the other half.
5. Whisk together the citrus juices, pomegranate juice, orange-flower water, and oil in a bowl. Season the mixture with salt and pepper.
6. In a large bowl, mix the watercress with 1/4 cup of the dressing and half of the Pickled Red Onions. Place the watercress on plates. Toss the avocados with 3 tablespoons of the dressing in the bowl. Arrange the avocado, sliced oranges, and grapefruits on the watercress; drizzle with the remaining dressing. Top with the remaining Pickled Red Onions and pomegranate seeds before serving.

Summary:

• Calories: 2049 kcal
• Fat: 93 g
• Protein: 38 g
• Carbs: 319 g
• Potassium: 6774 mg
• Magnesium: 421 mg