Citrus Salad
2016-01-09 20:32:50
Serves 2
A delightfully fresh salad bursting with citrus flavor garnished with avocado, almonds & radish.
Ingredients
- 1/2 lemon
- 1/2 Meyer lemon
- 1/2 lime
- 1 tangerine or orange
- 1 blood orange
- 1 pink grapefruit
- 1 small shallot, finely minced
- 1 tablespoon Champagne vinegar
- 1 1/2 tablespoons avocado oil
- 1 1/2 tablespoons extra virgin olive oil
- kosher salt and freshly ground pepper
- 1/2 avocado, sliced
- baby lettuce greens
- 2 radishes, very finely sliced
- 1 tablespoon almonds, sliced
Instructions
- To make the citrus vinaigrette, zest all of the citrus in a bowl with a microplane grater. Add the shallots and vinegar. Squeeze the juice of the lemons, lime and 1/2 of the tangerine, blood orange and grapefruit over the shallots. Let the shallots and citrus macerate for 10 minutes. Slowly drizzle the oils into the bowl while continuously whisking. Season to taste with salt and pepper. Refrigerate for 30 minutes before serving.
- Cut the pith off of the other half of the grapefruit, tangerine and blood orange and slice them.
- To assemble the salad, lay the lettuce in the center of a platter and top with avocado slices, radishes and almonds. Arrange the citrus slices around the salad. Drizzle the citrus dressing over the lettuce. Pass some of the additional dressing if desired and reserve the rest for another salad.
Notes
- The original recipe included roasted beets. You can also add other items such as crumbled goat or feta cheese.
Adapted from The San Luis Obispo Farmer's Market Cookbook
Adapted from The San Luis Obispo Farmer's Market Cookbook
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