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Bursting with juicy pomelo, this salad is a celebration of winter citrus. Smoky salmon and creamy avocado provide richness, while fennel slices add plenty of crunch.
What You Get
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active time
15 minutes total time
Trim, core, and slice the fennel, reserving a handful of fronds for sprinkling. In a large bowl, toss the fennel slices with ¼ cup of the vinaigrette until combined.
Trim and chop the escarole. Trim the frisée and tear into bite-size pieces so you have about 4 cups. Add the greens to the bowl of fennel, but don’t toss.
Cut off the top and bottom of the pomelo, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the pomelo into rounds. Cut the rounds into bite-size pieces. Peel, pit, and dice the avocado. Tear the salmon into bite-sized pieces.
Add the pomelo pieces to the greens, drizzle with another ¼ cup of the vinaigrette, and toss to combine. Season with salt and pepper.
Heap the salad onto plates and top with the salmon and the avocado. Sprinkle with the fennel fronds, and serve.