Citrus Salad, Avocado Recipe

Prep citrus

Using a sharp knife, trim the top and bottom off each citrus fruit. Standing one fruit on its flat end, slice downward following the curve to remove peel and pith. Working over a bowl to catch juices, cut between the membranes to release segments (supremes). Reserve 2 tablespoons of the collected citrus juice for the dressing; discard seeds and membranes.

Prepare avocado

Halve the avocado lengthwise, remove pit, and carefully scoop out each half. Slice each half crosswise into 1/4-inch slices (or cut into bite-size cubes), keeping the slices intact on the skin if you prefer to fan them. Lightly brush or sprinkle with a few drops of lemon juice to prevent browning.

Slice onion and fennel

Thinly slice the red onion and, if using, the fennel bulb. If raw onion is strong, soak slices in cold water for 5 minutes then drain and pat dry.

Assemble greens

Place the mixed salad greens in a large bowl or on a serving platter. Scatter the sliced fennel and red onion evenly over the greens.

Add citrus and avocado

Arrange the citrus segments on top of the greens in an even layer. Place avocado slices or cubes on the salad, distributing them gently so they remain intact.

Finish salad

Sprinkle torn fresh mint leaves and toasted sliced almonds (or pistachios) evenly over the assembled salad. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, reserving extra to taste after dressing.

In a small bowl or jar combine the reserved 2 tablespoons citrus juice, 1 tablespoon fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened and homogeneous. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon lemon juice if you prefer brighter acidity.

Just before serving, drizzle the dressing evenly over the salad (about 2/3 of the dressing), then gently toss once or twice to coat — avoid overworking the avocado. Serve any remaining dressing on the side.