Citrus Avocado Salad with Mint and Pistachios
By Molly Krebs
Citrus Avocado Salad with Mint and Pistachios
By Molly Krebs
Yield/Serves:
Makes 4 servings
For the salad:
For the viaigrette:
- 2 blood oranges, peeled and sliced
- 2 cara cara oranges, peeled and sliced
- 1 tangelo, peeled and sliced
- 1 ruby red grapefruit, peeled and sliced
- 2 avocados, thinly sliced
- 2 tbsp. roasted salted chopped pistachios
- Handful of fresh mint
For the viaigrette:
- Zest of ½ a navel orange
- Juice of 1 navel orange
- Juice of 1 lemon
- 1 tbsp. finely chopped shallot
- 1 tbsp. champagne vinegar
- 2 tsp. honey
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- Pinch of black pepper
- ¼ cup extra virgin olive oil
For the vinaigrette, combine the orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, dijon mustard, salt and pepper. Whisk to combine. Slowly stream in the olive oil and whisk until smooth. Season to taste with additional salt and pepper.
To serve, arrange the sliced citrus and avocado on a large plate or serving platter. Drizzle with several tablespoons of the vinaigrette. Sprinkle with torn mint leaves, and finish with chopped pistachios. Sprinkle with flaky sea salt and freshly cracked black pepper. Serve immediately. Extra vinaigrette will keep in the fridge for up to 1 week.
To serve, arrange the sliced citrus and avocado on a large plate or serving platter. Drizzle with several tablespoons of the vinaigrette. Sprinkle with torn mint leaves, and finish with chopped pistachios. Sprinkle with flaky sea salt and freshly cracked black pepper. Serve immediately. Extra vinaigrette will keep in the fridge for up to 1 week.