Citrus and Avocado Salad with Pickled Onions

• 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
• Salt and freshly ground pepper
• 3 bunches watercress, large stems discarded
• 3/4 cup Pickled Red Onions
• 2 Hass avocados, peeled and cut into 1/2 -inch wedges

1. Using a sharp stainless steel knife, peel the grapefruits and oranges; be sure to remove all of the bitter white pith.
2. Cut each fruit crosswise into five 1/4-inch slices.
3. Squeeze enough of the remaining citrus to yield 1/3 cup of juice; set aside.
4. Using a citrus reamer, squeeze one half of the pomegranate until you have 2 tablespoons of juice.
5. Remove and reserve 1/4 cup of seeds from the other half.
6. In a bowl, whisk the citrus and pomegranate juices with the orange-flower water and oil.
7. Season with salt and pepper.
8. In a large bowl, toss the watercress with 1/4 cup of the dressing and half of the Pickled Red Onions.
9. Arrange the watercress on plates.
10. Add the avocados to the bowl and gently toss with 3 tablespoons of the dressing.
11. Arrange the avocado and sliced oranges and grapefruit on the watercress; drizzle with the remaining dressing.
12. Garnish with the remaining Pickled Red Onions and the pomegranate seeds and serve.

ruby grapefruit, oranges, oranges, pomegranate, orange flower water, extravirgin olive oil, salt, bunches, red onions, avocados

Taken from www.foodandwine.com/recipes/citrus-and-avocado-salad-with-pickled-onions (may not work)