My brother in law Daniel doesn’t like salad dressing. Can
you imagine? I’m not one to drench my salads in dressing, but I feel like I’m
going to scrape my throat with bare greens! To each his own, I suppose.
When Dan and my sister in law Kate joined us for dinner a
few weeks ago, I picked this salad since a dressing was pretty non-existent.
Instead, you use juicy oranges and grapefruits and just drizzle the assembled
salad with a little bit of olive oil. Dan was able to keep his plain and
actually, the creamy avocado and juicy fruit prevented any throat scrapes with
or without the oil!
Sometimes the best salads are the simplest salads, as this
one proved. However, if you want to jazz things up, throw some goat cheese in
there! We ate this with our
new favorite grilled chicken and grilled potatoes
(made with olive oil, salt, and pepper in a foil pack), and the four of us
decided it screamed ‘perfect summer meal’!
One Year Ago: Chocolate Raspberry Ice Cream
Two Years Ago: Banana Pudding Ice Cream
Three Years Ago: Jam & Prosciutto Panini with Walnuts, Apples, and Brie
Avocado Citrus Salad
from Everyday Food Jan/Feb 2012
Ingredients:
-1 grapefruit, peel and pith removed
-1 large orange, peel and pith removed
-6 cups baby arugula
-2 avocados, sliced
-4 radishes, trimmed and thinly sliced
-2 tbsp extra virgin olive oil
-2 scallions (white and light-green parts only), thinly sliced
-coarse salt and ground pepper
Directions:
1. Cut grapefruit and orange slices into 1-inch pieces.
2. Arrange arugula in a bowl or on a platter. Top with avocados, radishes, and citrus. Drizzle with oil, sprinkle with scallions, and season with salt and pepper.
