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Avocado and pomelo salad Recipe

A delicious salad with a twist.

Mixing together a delightful combination of fruit, veg and nuts, this recipe from Mayuri's Jikoni is simple, speedy and seriously tasty.

It’s pretty good for you too - pomelo is a great source of potassium, fibre and vitamin C.

You can easily cater the recipe to your own tastes, too. Choose between white or red onion, and between black or green olives, then you can go for any type of nut and lettuce leaves you like.

Nutritional content

Servings: 2 people

Cook time: 5 minutes


4 tbsp olive oil

2 tbsp lemon juice

1 tbsp honey

1 tbsp zaatar spice mix

1/2 tsp salt

1 cup lettuce leaves, torn

2 cups pomelo segments

1 avocado, chopped

1 onion, finely sliced

10 olives, sliced

1/4 cup roasted peanut cups

10 mint leaves


  1. To prepare the dressing, put the olive oil, lemon juice, honey, spice mix and salt into a bowl and whisk well.

  2. Put the torn lettuce leaves in a bowl and top with the pomelo segments, chopped avocado, onion, olives, peanuts and mint.

  3. Pour the dressing over the salad, and serve.


To store: Once it’s fully cool, put the soup in an airtight container and keep it in the fridge for up to 3 days, or freeze it for later use.


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