Avocado with Citrus Salad
This salad is a lovely complement to the spice of a rich black bean soup. The crunch of jicama contrasts with the soft avocado. If jicama is not available, daikon radish will also work quite well. 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
- Juice of one small lime Add to list
- 1 small or half of a 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 the grapefruits so that no pith remains. Thinly slice (about 1/4 inch) the whole grapefruit perpendicular to the navel so the individual segments are all visible. The slices will look somewhat like wagon wheels.
Toss the greens with half the dressing. On a nice platter or individual plates, lay a thin bed of the 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
Source: Sound Consumer January 2008
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