Citrus Avocado Salad
I love this salad. It tastes so healthy and fresh and the flavors balance perfectly. It’s also a nice change from traditional salads based on greens and veggies. I make this fairly regularly when the ingredients are in season. It’s best with creamy, high quality avocados, such as the Haas variety.
You can vary the citrus fruits that you use in this dish. I like the combination of grapefruit, orange, and mandarin orange the best, but feel free to use what you have. Tangerines also work well here.
I often top this off with fresh cilantro or sprouts, if I’ve got ‘em. However, the following recipe is the straight up version that I think is the best. Try it with Mexican Pizza!
Recipe for Citrus Avocado Salad
The following makes enough for two small bowls, as a side for dinner (for example). Scales up or down easily.
2 mandarin oranges (or tangerines)
1 - 2 spring onions- minced (aka green onions)
Prepare the citrus by cutting the rinds off of the grapefruit, orange, and mandarin oranges. I cut off the ends first and then do long slices from top to bottom around each fruit. The idea is to expose the flesh entirely, removing all rind and white pith.
Then, holding each fruit over a bowl, use a sharp knife to cut the fruit sections loose, one by one, letting each piece fall into the bowl. (Just two slices required per wedge; one on each side of the section, next to the dividing lines.)
Squeeze any extra juice from the skins and fruit into the bowl. Pluck out any seeds that fell in. Cover and set aside in the fridge while you prepare the rest.
(I prefer to do this with room temperature fruit because I find ones straight out the fridge make my hand too cold!)
Mince the spring onion. Halve the avocados, remove the pits and any brown spots, and slice thinly while still in the shells.
Then make each salad directly in the bowl like so:
• Layer in the citrus fruit wedges and avocado. (Use a little of the citrus juice, and drink the rest… yum!)
• Sprinkle/drizzle each bowl with the following...
A light dusting of salt, a couple grinds fresh ground black pepper, a pinch of ground cumin, a little drizzle of good olive oil, a tiny drizzle of maple syrup, a sprinkle of minced green onion, and a good squeeze of lemon juice.
Keep in the fridge 'til ready to eat or serve immediately.
Sectioning the citrus fruit...
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