Citrus Salad Recipe
From: chelseasmessyapron.com
4 -6 as a side
Prep: 35m
Cook: 0m
None
Citrus Salad is a delicious mix of citrus, avocado, and pistachios, with a sweet orange dressing. It's one of the best salads I've ever tasted and a complete show-stopper!
Ingredients
2 tablespoons fresh squeezed orange juice, (plus 1/2 teaspoon zest)
1 teaspoon Dijon mustard
2 tablespoons each: honey, apple cider vinegar, olive oil
1/8 teaspoon salt & tiny pinch pepper
2 navel oranges (or 4 clementines)
2 tangerines, tangelos, or clementines
2 cara cara oranges
2 blood oranges
2 small avocados
1/3 cup coarsely chopped pistachios
Optional: handful of fresh basil, 1/3 cup crumbled goat or feta cheese
4 beets (golden, red, or variety)
Directions
1
DRESSING: Combine all dressing ingredients in a jar, seal, and shake well. Stir if honey doesn't blend. Refrigerate until needed.
2
OPTIONAL: BEETS: Preheat oven to 400°F. Trim beet tops, leaving roots, wrap in foil, and roast on a pan for 50-60 minutes until tender (knife can easily pierce through). Cool, peel, slice, toss with some dressing, and refrigerate.
3
PREPARE CITRUS & CUT AVOCADOS: Cut off citrus ends, peel by slicing around the fruit, and slice into 1/2-inch rounds, removing seeds. (Otherwise, peel and segment). Peel, pit, and slice avocados.
4
ASSEMBLE: On a large plate/platter, layer citrus, beets (if using), and avocado. Add cheese, pistachios, and basil as desired.
5
DRESSING: Shake dressing again and drizzle over the salad to taste (you may not want to use it all). Only dress and add avocado to portions immediately being served to prevent browning; otherwise store separately and assemble right before enjoying.
Citrus Salad Recipe
From: chelseasmessyapron.com
4 -6 as a side
Prep: 35m
Cook: 0m
None
Citrus Salad is a delicious mix of citrus, avocado, and pistachios, with a sweet orange dressing. It's one of the best salads I've ever tasted and a complete show-stopper!
Ingredients
Directions
1
DRESSING: Combine all dressing ingredients in a jar, seal, and shake well. Stir if honey doesn't blend. Refrigerate until needed.
2
OPTIONAL: BEETS: Preheat oven to 400°F. Trim beet tops, leaving roots, wrap in foil, and roast on a pan for 50-60 minutes until tender (knife can easily pierce through). Cool, peel, slice, toss with some dressing, and refrigerate.
3
PREPARE CITRUS & CUT AVOCADOS: Cut off citrus ends, peel by slicing around the fruit, and slice into 1/2-inch rounds, removing seeds. (Otherwise, peel and segment). Peel, pit, and slice avocados.
4
ASSEMBLE: On a large plate/platter, layer citrus, beets (if using), and avocado. Add cheese, pistachios, and basil as desired.
5
DRESSING: Shake dressing again and drizzle over the salad to taste (you may not want to use it all). Only dress and add avocado to portions immediately being served to prevent browning; otherwise store separately and assemble right before enjoying.