Citrus Salad Recipe

Rating 5.0

| 0

Brighten up your dinner table with this citrus salad. Best eaten in the winter when citrus fruits are in season, it pairs creamy avocado, juicy citrus fruit, peppery arugula and a sprinkling of chopped dates and nuts.

Side Dish

New American

ingredients

steps

minutes

Ingredients

Servings:

shallot, minced

2 tsp

Dijon mustard

2 tsp

agave or honey

2-4 tblsp

white wine vinegar

4 tblsp

extra-virgin olive oil

salt and pepper, to taste

large ruby red grapefruit

blood oranges

large navel or cara cara oranges

5 oz

baby arugula or greens of choice

large avocado, pitted and sliced

1/2 cup(s)

chopped pitted dates

1/2 cup(s)

chopped roasted nuts, see notes

fresh mint leaves, for garnish

Directions 8 steps | 25 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Make the salad dressing. In a small bowl, combine the shallot, mustard, honey and 2 tablespoons of vinegar.

Step 3

Slowly drizzle in the olive oil while whisking to create an emulsion. If the dressing needs more vinegar, add up to 2 tablespoons more. Season with salt and pepper.

Step 4

Prepare the citrus fruit. Slice off the top and bottom of the grapefruit, to create flat surfaces. Using a paring knife, cut away the peel and pith of the grapefruit by following the contour of the grapefruit.

Step 5

Lay the fruit on its side and thinly slice the grapefruit into rounds. Repeat with the blood oranges and the navel oranges. Set aside.

Step 6

On a large salad plate, add the arugula and about two tablespoons of the dressing. Toss to coat.

Step 7

Place the slices of grapefruit, blood oranges and navel oranges on top of the arugula. Place slices of avocado on top of the fruit. Drizzle the dressing over the salad.