Avocado with Citrus Salad
This salad is a lovely complement to the spice of a rich black bean soup. This variation uses Texas Rio grapefruits, but any fresh citrus fruit such as oranges or pomelos will work.
- 2 Texas Rio grapefruits Add to list
- Washed greens such as spinach, watercress or arugula Add to list
- 1/3 cup prepared orange salad dressing Add to list
- 2 ripe avocados, sliced in thin wedges (tossed in some fresh lime juice to keep their color) Add to list
- 1 small lime, juiced Add to list
- 1 small or 1/2 large jicama or 1 daikon radish, cut into matchstick-size pieces Add to list
- Sliced almonds (optional) Add to list
- A sprinkle of chopped cilantro (optional) Add to list
Trim the peel off grapefruits so that no pith remains. Thinly slice the whole grapefruit perpendicular to the navel, about 1/4 inch, so the individual segments are all visible. The slices will look somewhat like wagon wheels.
Toss greens with half the dressing. On a nice platter or individual plates, lay a thin bed of greens; arrange grapefruit, avocado and jicama in an aesthetically pleasing way.
Drizzle remaining dressing on top of salad. Sprinkle with almonds and a little cilantro.
Recipe by, PCC Cooks instructor