Saturday, March 26, 2016

Avocado and Citrus Salad

Late winter is a great time for citrus fruits.  Though California avocados aren't in season, because of the Mexican avocado crops, it's usually pretty easy to find good avocados.  The orange and red grapefruit in this salad provide just enough acidity to keep the avocado from turning brown too quickly, but this is still a salad that you want to eat as soon as you make it.  It's be great on its own, but was nice on a bed of baby spinach.  This made enough for two generous dinner servings.  If this is part of a larger meal, it would serve four and is easily doubled.  It'd make a refreshing salad for Easter!

Avocado and Citrus Salad
1 navel orange "supremed" (see directions below)
1 red grapefruit, also supremed
juice from supreming the fruit
1 tablespoon honey
1-2 tablespoons extra virgin olive oil
salt and pepper to taste
1 thin slice of red onion, chopped
1 avocado
2 cups baby spinach, washed and dried

Supreming citrus fruit:  Slice the ends off of the fruit and stand it on one cut end.  Slice the skin off the fruit, taking care to cut all of the bitter pith off but leave as much of the fruit as you can.  Hold the peeled fruit in one hand and, over a small bowl or measuring to catch the juices, slice on either side of each segment to free the fruit.  Place the segments on a cutting board.  When all of the segments have been removed, squeeze the remaining membranes over the small bowl to extract as much juice as you can for the dressing.  Cut the segments into about 1-inch pieces and place in a salad bowl.   Stir the honey into the juice, blending well.  With a whisk, slowly add the olive oil to emulsify. Whisk in a pinch of salt and pepper and set aside.  Cut the avocado in half length-wise and open. Remove the pitt and peel each side.  Cut into about 1-inch chunks. Add the avocado and diced onion to the citrus fruit and toss. Pour the dressing on top and toss again.  Taste and add salt and pepper if needed and/or some more olive oil.  Place one cup of spinach on a salad plate or bowl and top with half of the fruit/avocado.  Enjoy!

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