Citrus Salad
Ingredients
Citrus Salad
- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 tangerine, optional
- 1 medium or 2 small roasted beets*, peeled and sliced
- 1 large avocado, sliced
- 3 Tbsp pine nuts, toasted if desired
- A handful of fresh basil leaves
Lemon Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper, freshly ground
- 1 tsp Dijon mustard
- 1 medium garlic clove
- 2 tsp honey
Instructions
- 1
Make the Dressing – In a mason jar, add the dressing ingredients and shake until combined and creamy. Set aside.
- 2
Slice Citrus – Cut away the citrus peels and slice the citrus into rings. Arrange citrus on a large rimmed platter as you slice it.
- 3
Add Avocado – Peel, pit, and thinly slice the avocado. Arrange on the platter around the citrus.
- 4
Add Beets – Peel and slice the beets into wedges or rings if the beets are smaller, and add them to the platter, layering between the citrus and avocado.
- 5
Garnish – Sprinkle pine nuts all over the top and add a generous amount of torn fresh basil leaves.
- 6
Dress and Serve – If the dressing separates, re-shake before using. Just before serving, drizzle the dressing all over the top. Add some freshly cracked pepper to taste if desired and serve.
Nutrition
Per serving (based on 6 servings)
