Summer Citrus and Avocado Salad

ingredients
all
2 Tbsp Shallots
minced
Champagne Vinegar
1/4 c.
2 Mandarin Orange
zested and juiced
Olive Oil
1/2 c.
1 Grapefruit
supreme
1 Orange
supreme
6 Tbsp Citrus juice
Whole Grain Mustard
1/2 tsp
Honey
1/2 tsp
6 c Mixed greens
firmly packed
2 c Arugula
firmly packed
2 Avocado
sliced
Salt and Pepper
to taste
This simple, summer recipe is stock full of fresh, cleansing and raw ingredients that will tantalize your tastebuds and support your immune system. There are no top allergens making it a great option for pot lucks, picnics or serving at your dinner party.
1
Mix miced shallots into vinegar, set aside.
2
Wash greens, set aside.
3
Over medium mixing bowl, supreme orange and grapefruit and reserve excess juice from membrane for dressing, set aside.
4
Dressing:
5
In large liquid measuring cup, imulsify olive oil into shallot and vinegar mixture. Add mandarine zest and reserved citrus juice, whisk until combined.
6
Add honey, mustard and salt & pepper to taste.
7
Salad:
8
In large serving bowl, dress mixed greens to coat.
9
Toss half prepared citrus fruit and half sliced avocado, set aside remaining for garnish.
10
Garnish dressed greens with remaining citrus and avocado.
11
Smile to serve.
source: Adapted from Jennifer Miller, Natural Chef and Kathrine Wilson, Natural Chef
notes
If blood oranges are in season, they will make a delectable addition to this fresh and cleansing summer salad!
Note: Excess vinaigrette has a long shelf life when kept in the refidgerator. In time the shallots will soften and sweeten, creating a more dynamic flavor for future use.