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SPICY GRAPEFRUIT, ORANGE, CALIFORNIA AVOCADO AND RADISH SALAD
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  • Preparation

    20 min

  • Cook Time

    0 min

  • Total Time

    20 min

Author: Recipe created by Connie Guttersen, RD, PhD, The New Sonoma Cookbook
Recipe Provided By

Avocados and citrus make this Latin-California salad a favorite for entertaining. The avocado’s mellow, rich flavors are a delicious flavor pairing with the subtle sweetness and bright flavors of citrus.

Ingredients

  • 2.000 2 cups
    ruby grapefruit segments
  • 2.000 2 cups
    orange segments
  • 1.000 1 cup
    arugula
  • 1.000 1 cup
    shredded frisée or romaine lettuce
  • 0.000
    Salt and pepper to taste
  • 0.500 ½ cup
    Spicy Lemon Mint Vinaigrette (see make-ahead recipe below)
  • 0.500 ½ cup
    thinly sliced radishes
  • 0.250 ¼ cup
    thinly sliced red onion
  • 1.000 1 Tbsp.
    mint
  • 2.000 2
    ripe Fresh California Avocados, peeled, seeded and cut into 1/2-inch pieces
  • 0.000

    Spicy Lemon Mint Vinaigrette

  • 0.250 ¼ cup
    lemon juice
  • 1.000 1 tsp.
    agave syrup
  • 0.250 ¼ tsp.
    chopped ginger
  • 1.000 1 Tbsp.
    chopped mint
  • 0.500 ½ tsp.
    finely chopped jalapeno or serrano chile
  • 0.250 ¼ cup
    canola oil
  • 1.000 1 Tbsp.
    sesame oil
  • 0.000
    Salt and pepper, to taste

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Instructions

  1. Segment the oranges and grapefruits. Slice the top and bottom off the orange, exposing the center and providing a stable bottom surface. Place the orange on a cutting board. Using a paring knife, start at the top of the orange where the peel meets the fruit. Cut down and around the orange, removing the skin and pitch in a curved motion following the natural curve of the orange. Next, hold the orange in your hand over a bowl to catch the juice. Using the paring knife, cut down between the membrane wall and fruit toward the center of the fruit to loosen the segment. Repeat on the other side of membrane wall until segment is removed. Repeat for grapefruit.
  2. Toss arugula and frisée with salt, peppe, and a little vinaigrette.
  3. Combine greens with citrus, radishes, red onion and mint in a large bowl; season with salt and pepper. Gently toss. Add avocados and remaining vinaigrette. Toss just to mix, being careful not to mash the avocados.

Spicy Lemon Mind Vinaigrette Instructions

Combine all ingredients. Whisk well.

© 2011 Connie Guttersen, RD, PhD.

Nutrition information per serving

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