Avocado Citrus Salad
Utilizing all the components of citrus–zest, flesh, and juice–this salad is sure to brighten up any table. Avocado adds a creamy counterpoint to the tangy sweetness of the citrus, while arugula adds a peppery bite. Feel free to use a range of fruit–grapefruit and all varieties of oranges work great, as do mandarins, tangerines, and Meyer lemons. The more variety, the prettier the salad will be!
for 4 servings
- 2 ½ lb mixed citrus (375 g), such as navel oranges, grapefruits, and cara cara oranges
- 1 shallot
- 1 tablespoon olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 ripe avocado, large
- flaky sea salt, for garnish
- Calories 161
- Fat 5g
- Carbs 28g
- Fiber 6g
- Sugar 21g
- Protein 2g
Estimated values based on one serving size.
- Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
- Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
- Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
- Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
- Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
- Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices onto the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
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