Sicilian Citrus and Avocado Salad
This Sicilian Citrus and Avocado Salad combines the vibrant flavors of Sicily into a refreshing and nutritious dish, perfect for a light lunch or as an appetizer.
Equipment
- Chef's knife
- Cutting board
- Small bowl
- Whisk
- Serving platter
Ingredients
- 2 medium oranges about 280g, peeled and sliced into rounds
- 1 large ruby red grapefruit about 450g, peeled and sliced into rounds
- 2 ripe avocados about 400g, peeled, pitted, and sliced
- 1 small red onion about 70g, thinly sliced
- 1/4 cup extra-virgin olive oil 60ml
- 2 tablespoons fresh lemon juice 30ml
- 1/2 teaspoon sea salt 2.5g
- 1/4 teaspoon freshly ground black pepper 0.5g
- 1/4 cup fresh mint leaves roughly torn, 10g
- 1/4 cup toasted pine nuts 15g
Instructions
- Prepare Citrus Fruits: On a clean cutting board, slice the peeled oranges and grapefruits into rounds, removing any seeds if necessary.
- Slice Avocados: Cut the avocados in half, remove the pit, and carefully peel away the skin. Slice each half into thin wedges.
- Assemble Salad: Arrange the citrus slices and avocado wedges on a large platter, alternating them for a colorful presentation.
- Add Red Onions: Scatter the thinly sliced red onions over the citrus and avocado.
- Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, sea salt, and black pepper until well combined.
- Dress Salad: Drizzle the dressing evenly over the salad.
- Garnish: Sprinkle the torn mint leaves and toasted pine nuts over the top of the salad.
- Serve Immediately: The salad is best enjoyed fresh, so serve immediately after dressing.
Notes
For best results, use ripe but firm avocados to ensure they hold their shape in the salad. Adjust the amount of dressing to your preference; some may prefer a lighter coating, while others may enjoy more. This salad is naturally gluten-free and vegan, making it suitable for a wide range of dietary needs. The salad can be customized with other herbs or nuts based on availability and preference.