This Citrus Avocado Salad with a mustardy vinaigrette is my go-to wintry salad that’s fresh, easy, and delicious.
Winter in California means I don’t have access to all the gorgeous tropical summer fruits. Just tons of apples, grapes, and citrus fruit. But that doesn’t mean you need to settle for a boring old salad.
I picked a whole selection of citrus fruits in all pretty colors to create this salad. And I combined it with some mustardy arugula, salty olives, and creamy avocados.
The dressing is bright and compliments the salad brilliantly. Whatever the season this salad is guaranteed to be a hit. Enjoy this for lunch, a light dinner, or as an addition to your next dinner party menu. You’ll never tire of this baby.
xxx Chef MM
Assorted Citrus Salad
Ingredients
FOR THE SALAD
- 2 packs of arugala
- 3 oranges
- 2 blood oranges
- 2 mandarins
- 1 pink grapefruit
- ½ fennel bulb- cut into slivers
- ½ cup Kalamata olives
- 4 baby cucumbers – cut into slivers
- 2 avocados- cut into wedges
- 3 TBS chopped chives
- 2 TBS poppy seeds
FOR THE DRESSING
- 1 tablespoon Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 1 ½ tspn coarse salt
- ¾ tspn ground black pepper
- ½ cup good olive oil
Instructions
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Using a small knife to cut the skin off all the citrus fruits so there is no white pith. Cut the citrus into slices and remove any seeds.
Cut the cucumbers and fennel into thin slices. Blanch the avocado in boiling water for 30 seconds and cut into wedges.
TO ASSEMBLE — Place the arugula on a flat platter. Scatter with the cucumbers and fennel slices. Arrange groups of the different colored citrus fruit on top. Scatter with the avocado and olives. Garnish with chives and poppy seeds.
Serve the salad at room temperature. Drizzle with dressing just before serving.
SERVES 8
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