1. Home
  2. Fruit
  3. ASSORTED CITRUS SALAD

ASSORTED CITRUS SALAD

BOOKMARK

PRINT

DELICIOUS

Description

It’s winter in California, so I don’t have access to all the gorgeous tropical summer fruits. Just tons of apples, grapes and citrus fruit. But that doesn’t mean I have to settle for a boring salad.

I picked a whole selection of citrus fruits in all pretty colors to create this salad. And I combined it with some mustardy arugula, salty olives and creamy avocados.

The dressing is bright and compliments the salad brilliantly. Whatever the season this salad is guaranteed to be a hit.

Only a few days left form the Valentine’s Day Giveaway. Don’t forget to click on this link and follow the steps to enter to win a set of these gorgeous “KISS SALAD SERVERS” by Carrol Boyes

xxx Chef MM

//www.melissamayo.com/wp-content/uploads/2016/02/CIRTUS-SALAD1.jpg

ASSORTED CITRUS SALAD






US (Imperial)


Print Ingredients

FOR THE SALAD
2 packs of arugala
3 oranges
2 blood oranges
2 mandarins
1 pink grapefruit
½ fennel bulb- cut into slivers
½ cup Kalamata olives
4 baby cucumbers – cut into slivers
2 avocados- cut into wedges
3 TBS chopped chives
2 TBS poppy seeds

FOR THE DRESSING
1 tablespoon Dijon mustard
¼ cup freshly squeezed lemon juice
1 ½ tspn coarse salt
¾ tspn ground black pepper
½ cup good olive oil



Instructions

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Using a small knife to cut the skin off all the citrus fruits so there is no white pith. Cut the citrus into slices and remove any seeds.

Cut the cucumbers and fennel into thin slices. Blanch the avocado in boiling water for 30 seconds and cut into wedges.

TO ASSEMBLE --- Place the arugula on a flat platter. Scatter with the cucumbers and fennel slices. Arrange groups of the different colored citrus fruit on top. Scatter with the avocado and olives. Garnish with the chives and poppy seeds.

Serve the salad at room temperature. Drizzle with dressing just before serving.

SERVES 8





EU (Metric)


Print Ingredients

FOR THE SALAD
2 packs of arugala/rocket
3 oranges
2 blood oranges
2 mandarins
1 pink grapefruit
½ fennel bulb- cut into slivers
½ cup Kalamata olives
4 baby cucumbers – cut into slivers
2 avocados- cut into wedges
3 TBS chopped chives
2 TBS poppy seeds

FOR THE DRESSING
1 tablespoon Dijon mustard
¼ cup freshly squeezed lemon juice
1 ½ tspn coarse salt
¾ tspn ground black pepper
½ cup good olive oil



Instructions

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Using a small knife to cut the skin off all the citrus fruits so there is no white pith. Cut the citrus into slices and remove any seeds.

Cut the cucumbers and fennel into thin slices. Blanch the avocado in boiling water for 30 seconds and cut into wedges.

TO ASSEMBLE --- Place the arugula on a flat platter. Scatter with the cucumbers and fennel slices. Arrange groups of the different colored citrus fruit on top. Scatter with the avocado and olives. Garnish with the chives and poppy seeds.

Serve the salad at room temperature. Drizzle with dressing just before serving.

SERVES 8




Pin on PinterestShare on FacebookShare on Google+Email this to someoneTweet about this on TwitterShare on StumbleUpon

Choose a style: