This is the perfect salad for those craving some freshness after the holidays. At this time of the year, the Palestinian market stalls are laden with all kinds of fresh citrus. Amongst the variety, you will find what appears to be a giant green grapefruit. It has a very thick outer layer that protects its firm membrane full of succulent juice. However, pomelo, as it is known as here, possesses neither the sweetness of oranges, the sourness of lemons, or the bitterness of grapefruits. Rather, its flavor is more mellow, making it a perfect addition to a variety of foods.

In this salad, the pomelo pairs deliciously with fresh arugula, feta, sumac, and creamy avocado to cut through the tanginess of flavors. If you need this to be free of dairy, simply add more avocado in place of the feta, and season to your taste. Otherwise, I find that the feta contains enough salt to season the salad, but taste and make adjustments to your liking.

Serve this with a side of quinoa, salmon, or a main course of your choice for a complete meal.

INREDIENTS/ SERVES 2

For the Salad:

1 pomelo, peeled and segmented
2 avocados, peeled, seeded, and sliced into wedges
2 packed cups/110 gr. arugula, coarsely chopped
1/2 cup/64 gr. crumbled feta cheese
1/2 cup/20 gr. cilantro leaves
2 green onions, chopped
2 tablespoons sumac
salt, if needed

For the Dressing:

zest of 1 lime
juice of 1/2 lime
3 tablespoons extra-virgin olive oil
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 teaspoon dried red chili flakes

METHOD

1. Begin by preparing the dressing. Combine the lime zest, lime juice, oil, seeds, sugar, and chili in a small bowl, whisk together. Set aside.

2. In a large bowl, combine the salad ingredients, pour the dressing over the top, and gently toss together. Check for salt and seasoning, and adjust to your liking. Arrange the salad onto a platter and serve.