Avocados and citrus make this Latin California salad a favorite for entertaining. The avocado’s mellow, rich flavors are a delicious flavor pairing with the subtle sweetness and bright flavors of citrus.
Start to finish: 20 minutes
Yield: 4 servings
2 cups ruby grapefruit segments
2 cups orange segments
1 cup arugula
1 cup frisée or romaine lettuce, shredded
1/2 cup radishes, sliced paper-thin
1/4 cup red onion, sliced thin, rinsed
1 tablespoon mint
2 California avocados, cut into 1/2-inch pieces
1/2 cup Spicy Lemon Mint Vinaigrette
Salt and pepper to taste
- Segment the oranges and grapefruits. Slice the top and bottom off the orange, exposing the center and providing a stable bottom surface. Place the orange on a cutting board. Using a paring knife, start at the top of the orange where the peel meets the fruit. Cut down and around the orange, removing the skin and pitch in a curved motion following the natural curve of the orange. Next, hold the orange in your hand over a bowl to catch the juice. Using the paring knife, cut down between the membrane wall and fruit toward the center of the fruit to loosen the segment. Repeat on the other side of membrane wall until segment is removed. Repeat for grapefruit.
- Toss arugula and frisée with salt, pepper, and a little vinaigrette.
- Combine greens with citrus, radishes, red onion, and mint in a large bowl; season with salt and pepper. Gently toss. Add avocados and vinaigrette. Toss just to mix, being careful not to mash the avocados.
Nutrition Facts per Serving: 250 calories, 21 g protein, 5 g fat (1 g sat), 32 g carbohydrate, 12 g fiber, 19 mg cholesterol, 290 mg sodium, 29 weighted glycemic index
Culinary Note: Frisée and romaine lettuce are more durable lettuces than arugula and will give the salad more body when tossed together. The arugula will tend to wilt when in contact with the vinaigrette.
- Replace oranges or grapefruits with fresh seasonal fresh fruits such as peaches, nectarines, watermelon, or mango during the summer.