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Citrus and Avocado Salad Recipe
by John Spottiswood

Citrus and Avocado Salad

This was one of my favorite salads growing up. My grandmother would serve it in a butter lettuce leaf cup with just grapefruit, avocado, and a light vinegarette. This version has a bit more too it, and is equally good.

Rating: 4.7/5
Avg. 4.7/5 6 votes
  Californian
Cook time: Servings: 4

Wine and Drink Pairings: Chardonnay

Ingredients

  • 2 ripe avocados cut into 1/4 inch thick slices
  • 2 oranges, segmented, reserving any juice
  • 1 grapefruit, segmented, reserving any juice
  • 3 oz baby rocket leaves or butter lettuce leaves torn
  • 1 tsp finely grated orange rind
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp sugar
  • 1 Tbsp chopped fresh mint
  • Kosher salt and freshly ground pepper to taste

Directions

  1. Place the avocado, orange and grapefruit in a serving bowl and toss gently with the lettuce leaves.
  2. In a separate bowl, place the orange rind and reserved juices, oil, vinegar, mustard, and sugar. Season with Kosher salt and freshly ground pepper (about 1/2 tsp salt and 1/4 tsp pepper) and whisk together. Pour over the salad, covering all the leaves and fruit.
  3. Sprinkle with the chopped mint and serve immediately.