Mixed Winter Citrus and Avocado Salad with Cilantro and Mint

Serves: 4 to 6

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

It just seems right that in the dark, chilly days of winter in the Northwest, citrus, with its eternal sunshine and health-giving properties, is at its peak. I love to cook up a pot of black beans — redolent of warmer Latino climes, full of spice and fire — and accompany them with this bright and colorful salad.

Ingredients

Preparation

Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes (this is called supreming). Repeat this process with the navel oranges and the Cara Cara oranges.

Very gently toss together all of the ingredients except the avocado. Season the mixture to your taste and then fold in the avocado. Serve as a lively side dish to Spicy Black Beans.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 14, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: avocados, grapefruit, oranges

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