Wake up your taste buds! This invigorating salad will bring a burst of bright crisp flavors and some brilliant colors in your winter repertoire. Its sweet~tart grapefruit contrasts beautifully with the creamy butteryness of the avocado. The grapefruit gets a little advanced special treatment: it is jazzed up with a sprinkle of cayenne, crushed rosemary and raw sugar, just enough to add a bit of spice and surprise for your winter taste buds. Use whatever oranges are at peak. I combined blood oranges and navels for gorgeous layering of colors and sizes. Can’t have grapefruit? Substitute oranges. The citrus is layered over salad greens. I was excited to find a new-to-me red heirloom spinach that I introduced in this salad. It is a very tender spinach grown from wild seed, originating in Europe. It grows in clusters on tender stems in a striking puplish-red hue. I found it more tender, smaller leaved and a bit earthier in taste than regular spinach. To make this salad into a meal you could add some grilled shrimp or boneless chicken. In the dead of winter, nothing perks up a palate better than a colorful salad. Enjoy!
CITRUS AVOCADO SALAD
1 pink grapefruit, peeled, pith removed, sliced thinly in half rounds
1 navel orange, peeled, pith removed, sliced thinly in rounds
2 small blood oranges, peeled, pith removed, sliced thinly in rounds
2 avocados, peeled, pit removed, sliced
4 slices red onion, thinly sliced, rings separated
3 T pine nuts, toasted
3 T pomegranate seeds
To sprinkle on the grapefruit: 1 t raw sugar + 1/8 t cayenne + 1/4 t crumbled rosemary
For dressing: juice of half a lemon + 7 T olive oil +1 T honey Dijon mustard + 1 T honey + 1 t crushed rosemary + pinch sea salt. Mix all ingredients together.
Method: Sprinkle the grapefruit with the sugar-spice mixture. Line a large circular platter with your greens. Working from the outside in, arrange the avocado slices. Layer the grapefruit, overlapping slices. Next arrange the navel orange slices and finish with the blood orange slices. Top the whole salad with the pomegranate seeds, pine nuts and onion slices. Drizzle with the vinaigrette when ready to serve.