Description

This fresh salad is creamy, tart, fresh, and even a bit crunchy. It makes the perfect side, especially in the winter when citrus is at its peak.

Ingredients

Scale

For the salad:

2 avocados, sliced ¼-inch thick
2 grapefruit, supremed (segmented)
2 oranges (I prefer Cara Cara), supremed (segmented)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons toasted and chopped hazelnuts (or toasted slivered almonds)
2 tablespoons thinly sliced scallion greens

For the vinaigrette:

1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon white balsamic vinegar
1 tablespoon minced scallion whites
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon kosher salt
¼ teaspoon white pepper

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Instructions

Arrange avocado slices in a single layer on a large plate, then place grapefruit segments and orange segments evenly over top. Sprinkle cilantro, mint, hazelnuts, and scallions over top. For the vinaigrette, whisk together oil, vinegar, scallion whites, Dijon, honey, salt, and pepper. Drizzle dressing over salad and serve immediately.

Notes

To supreme citrus, check out this how-to video.

Nutrition

Serving Size: ¼ recipe
Calories: 260
Sugar: 15g
Sodium: 312mg
Fat: 18.5g
Saturated Fat: 2.5g
Carbohydrates: 25g
Fiber: 9g
Protein: 3.5g
Cholesterol: 0mg