Citrus, avocado and escarole salad
Liven up your salad routine with this refreshing citrus-infused dish. Creamy avocado, crisp escarole, and zesty flavors deliver a burst of deliciousness.
Ingredients:
- 3 large oranges, such as Cara Cara or navel
- 2 pomelos (see Note) or grapefruits
- 1/2 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon agave syrup or nectar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 head of escarole—dark outer leaves discarded, inner leaves torn into bite-size pieces
- 1 English cucumber—halved lengthwise, seeded and cut crosswise 1/4 inch thick
- 2 cups cilantro leaves
- 2 Hass avocados—peeled, pitted and cut into 3/4-inch pieces
- 2 Fresno chiles, very thinly sliced crosswise
Instructions:
- Carefully peel off the skin from the oranges and pomelos using a sharp knife, making sure to remove all the bitter white pith. Cut the oranges into 1/4-inch rounds and place them nicely on a large platter. Separate the pomelo sections by cutting between the membranes over a small bowl, then transfer them to the platter.
- In a large bowl, mix together the lime zest, lime juice, coriander, and agave syrup. Slowly whisk in the olive oil and season with salt. Combine the escarole, cucumber, cilantro, half of the avocados, and half of the chiles in the bowl and toss gently. Adjust the seasoning with more salt if needed. Pile the salad on top of the citrus slices and garnish with the remaining avocado and chile slices. Serve immediately.
Summary:
- Calories: 1791 kcal
- Fat: 129 g
- Protein: 22 g
- Carbs: 172 g
- Potassium: 4739 mg
- Magnesium: 298 mg