Mixed citrus and avocado on a bed of frisee
Enjoy a refreshing blend of zesty citrus and creamy avocado served atop a bed of crisp frisee lettuce in this delightful salad recipe.
Ingredients:
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- 2 clementine oranges
- 1 mineola orange
- 1 cara cara orange
- 2 ruby red grapefruits
- 4-6 handfuls frisee
- 2 large ripe avocados
- 1/4 cup chopped and toasted pistachios
Instructions:
- PREPARE THE VINAIGRETTE: Combine lemon juice, mustard, salt, and pepper in a small jar or bowl. Stir in the olive oil until well combined. Keep the vinaigrette aside.
- PREPARE THE CITRUS AND MIX IN A BOWL: It's essential not to skip this stage. Citrus segments are more flavorful without the membranes. Using a sharp knife, remove the skin and the white pith underneath it. Separate the segments by cutting between them. Eliminate the surrounding membranes. Put all the segments into a medium bowl and mix gently. Set aside.
- MIX THE FRISEE: If the vinaigrette has separated, whisk it back together. In a large bowl, mix the frisee with just enough vinaigrette to coat it evenly, using about 2 tablespoons.
- PLATING AND SERVING: Distribute the frisee evenly onto plates. Arrange the mixed citrus on top. Peel the avocados, halve them, and discard the pit. Slice them thinly and distribute them among the salad plates. Sprinkle the salads with toasted pistachios, drizzle with the remaining vinaigrette, and season with salt and pepper according to your preference.
Summary:
- Calories: 1946 kcal
- Fat: 144 g
- Protein: 27 g
- Carbs: 175 g
- Potassium: 4595 mg
- Magnesium: 305 mg