Avocado-and-Grapefruit Salad With Pomegranate Seeds

This festive salad features slices of avocado and grapefruit, onion, and pomegranate seeds served over a bed of romaine and radicchio, then drizzled with a homemade honey-lime dressing.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 31
  • Fat: 7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 3.5g
  • Carbohydrate: 36.9g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 11mg
  • Calcium: 52mg


  • 2 cups loosely packed torn romaine lettuce
  • 2 cups loosely packed torn radicchio
  • 2 cups grapefruit sections (about 2 large grapefruit)
  • 1/2 small red onion, sliced and separated into rings
  • 1 medium avocado, peeled and sliced
  • 1 cup pomegranate seeds
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice


  1. Place 1/2 cup romaine and 1/2 cup radicchio on each of 4 salad plates. Divide grapefruit, onion, and avocado evenly among plates; top with pomegranate seeds. If desired, cover and chill salad mixture in an airtight container for up to 1 day ahead of serving.
  2. Combine honey and lime juice, stirring with a wire whisk; cover and chill. To serve, drizzle 1 tablespoon of the dressing over each salad; toss gently to coat.
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