I spend a lot of time in southern California and I believe that having access to fresh and amazing citrus fruit impacts not only what you cook, but how you cook as well. I know I talk a lot about citrus fruit, but honestly, there is nothing better than lemons, limes, tangerines, cara cara oranges (tangerine/grapefruit hybrids) and pink or red grapefruits picked fresh from the tree, and then used in cooking.
At home in Canada, I keep a big bowl filled with citrus on my counter at all times. I use the juice of lemons, limes and oranges to balance sweet and savoury dishes and the zest to brighten things up. It’s amazing how the natural oils in zest can take a meal from bland to wow!
Citrus season in Vancouver usually starts mid-January and runs into February. Each year the citrus fruit varies in freshness and flavour. This year is a great year. I’m loving the vibrant coloured flesh in oranges and grapefruits and adding citrus to everything I make!
On a recent trip to Palm Springs this winter, I saw a few citrus and avocado salads that inspired me to create this Avocado & Citrus Salad dish. I kept the dressing light and crisp in this recipe, so that it doesn’t overpower the bittersweet flavours of the citrus and the creaminess of the avocado.
I chose to cut the citrus fruit in this salad into both wheels and segments, however, feel free to cut your fruit into any shape you like. Click here for a great video on how to segment oranges!
My Avocado & Citrus Salad is perfect for a light lunch or as an accompaniment to a simple, cooked white fish. I think it would also pair well with a whole roast chicken (I’ve got a great recipe here) and sauvignon blanc!
Regardless of how you decide to eat it, I think this dish is a definite “make”.
Let me know if you try the recipe, I’d love to hear what you think. You can message me or tag me at #mykuratedlife on social.
Enjoy,
Krista
Avocado & Citrus Salad
Ingredients
For the Salad
2 blood oranges (skins & pith removed – 1 cut into wheels, 1 segmented into slices)
2 cara cara oranges (skins & pith removed – 1 cut into wheels, 1 segmented into slices)
1 naval orange (skins & pith removed – 1/2 cut into wheels, 1/2 segmented into slices)
1 mandarin orange (skins & piths removed – 1/2 cut into wheels, 1/2 segmented into slices)
1 medium pink (or ruby red) grapefruit (skins & pith removed – 1/2 cut into wheels, 1/2 segmented into slices)
1/8 red onion, peeled & sliced thinly with a mandoline (or very sharp knife)
1/4 – 1/2 red fresno chili pepper, sliced thinly with seeds removed (omit if you do not want heat in your salad)
2 avocados, halved & sliced (do this last as avocados oxidize if they sit out in the air too long, or squeeze a bit of lemon juice over top to maintain the bright green colour)
2 tablespoons pistachios, roasted and roughly chopped
1 tablespoon flat-leaf parsley, roughly chopped, for garnish
For the Dressing
1 teaspoon honey
2 teaspoons champagne vinegar (white wine vinegar can be substituted)
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons extra virgin olive oil, good quality
Method
For the Dressing
In a small bowl add honey, vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing has emulsified. Set aside until ready to use.
To Assemble the Salad
On a large serving platter arrange the oranges, grapefruit, red onion, avocado and chili pepper (if using). Top with pistachios and parsley. With a spoon, drizzle desired amount of dressing over salad. Serve immediately.
Comments