Mixed Citrus and Avocado Salad
Fresh lettuce is flavored with grapefruit, oranges, avocados and a white balsamic vinaigrette.
Prep Time: 10 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Ingredients
- 1 large red grapefruit
- 2 navel oranges
- 2 avocados
- ½ cup fresh Parmesan cheese, shaved
- 6 cups butter lettuce (sometimes called Boston) or other green leaf lettuce
- White Balsamic Vinaigrette (recipe below)
- Chives
White Balsamic Vinaigrette
- ⅓ cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- salt
- freshly ground pepper
- ⅔ cup extra virgin olive oil
Instructions
- Cut a slice off the top and bottom of the grapefruit. Following the line of the fruit, slice off the peel and white pith in thick strips.
- Then, holding the fruit, cut along the membranes in between the sections. The sections should fall right out. Repeat with the oranges.
- In a large bowl, toss the lettuce with dressing to coat the leaves. Divide equally among six plates. Top with grapefruit slices, orange slices, avocado and Parmesan. Garnish with fresh-snipped chives.
White Balsamic Vinaigrette
- Whisk vinegar and mustard. Add sprinkle of salt and fresh pepper. Add oil in a slow, steady stream, whisking constantly.
Nutrition Facts for Ingredients (per serving): Calories – 182, Fat – 12.0g, Dietary Fiber – 7.2g, Protein – 2.9g, Vitamin A – 21%, Vitamin C – 100%.
Nutrition Facts for White Balsamic Vinaigrette (per serving): Calories – 197, Fat – 22.5g, Protein – 0.1g.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
To pit and peel an avocado, cut in half lengthwise along the large pit. Rotate the sides in opposite directions and pull apart. Remove the pit with the end of a spoon. Ease a spoon gently between the avocado flesh and peel and scoop out the half.
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