Slice the red onion thinly into rings. Marinate in 1/4 cup of lemon juice. Cover and refrigerate for at least 30 minutes.
Peel and remove pith from both the blood and naval orange. Slice crosswise into 1/4-inch rounds.
Cut the avocado in half crosswise and remove the pit. Peel, then slice crosswise into 1/4-inch rings.
Arrange the orange and avocado slices on a serving dish. Top with baby arugula and pomegranate seeds. Drizzle pomegranate molasses, avocado oil, and lemon juice. Season with salt and pepper as desired.
Garnish with marinated onions and pumpkin seeds.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Sicilian Citrus & Avocado Salad
Amount Per Serving 4
Calories 430 Calories from Fat 0
% Daily Value*
Total Fat 30g 39%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 25mg 1%
Total Carbohydrates 39g 14%
Dietary Fiber 10g 37%
Total Sugars 21g
Includes 9g Added Sugars 18%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 100mg 8%
Iron 2mg 15%
Potassium 610mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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