Winter Citrus and Avocado Salad with Honey Dressing
This winter citrus salad is essentially a vacation on a platter; it's bright, bold, and ready to rescue you from beige winter menus. Juicy citrus, silky avocado, and a tangy-sweet dressing make it the kind of dish people taste once and immediately want to make at home.
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Servings: 8
Equipment
- chef's knife
- paring knife
- measuring spoons
- liquid measuring cup
- small bowl
- whisk
Ingredients
- 2 ruby red grapefruits
- 2 Honeybell or navel oranges
- 3 blood oranges
- 1 tablespoon whole-grain mustard
- 2 teaspoon honey
- 2 teaspoon white wine vinegar
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- 2 avocados
- 2 (5-ounce) packages mixed baby greens
Instructions
- Using a paring knife, remove the peel and pith from the grapefruits, navel oranges, and 2½ blood oranges. Thinly slice the peeled citrus fruit and set aside. (Cut any large rounds in half if desired.)
- Squeeze the juice from the remaining blood orange half into a small bowl.
- Add the mustard, honey, and vinegar to the blood orange juice and whisk until combined. Slowly add the olive oil in a steady stream and whisk until thickened. Season with salt and pepper to taste.
- Halve, peel, pit, and slice the avocado.
- Arrange the grapefruit, oranges, avocado, and greens on a serving platter or in a serving bowl. Drizzle with the vinaigrette, and serve immediately.