I’ve been adding avocado to every salad I’ve made this week. I already had a few in the fruit bowl ripening up and then when I found them priced at 5 for $3.00, I bought another five. I went hunting for a new salad or two to make with the avocados and found a great recipe on epicurious that featured lamb chops along with this salad. The lamb was amazing and the contrast of the flavors of the salad with the lamb was too perfect. I made the lamb as written except I used coconut oil in place of the canola oil and the butter. I am a lover of salt but found the recipe as written was a bit heavy on the salt, so when I make this next time, and there definitely will be a next time, I’ll cut the salt in half.
I made a few more changes with the salad. I didn’t find any blood oranges, so went with plain old oranges. At the last minute I tossed in the grapefruit and it was a perfect addition.
This salad is so simple and it really allows the flavors of the citrus and avocado to shine through. I also really like citrus and avocado partnered with the peppery taste of arugula. If you aren’t a lover of arugula, baby spinach would be a nice choice.
I hope you give this salad a try; it’s really a nice way to wake up your taste buds. I loved it.
2 medium oranges (peel and divide one orange into segments, use the other orange for the orange juice noted below)
1 eight ounce container of red grapefruit (juices reserved)
1 avocado, peeled and diced
3 or 4 ounces arugula (I used about ½ of a 7 ounce bag)
1 ½ tablespoon finely chopped onion
1/3 cup orange juice (squeezed from about half of an orange)
1/3 cup reserved juice from red grapefruit cup
1/3 cup olive oil
Add onion, orange juice, grapefruit juice and olive oil to measuring cup and using a stick blender puree (or add these ingredients to a traditional blender and puree). Add salt and pepper to taste.
Add arugula to salad bowl, followed by orange, grapefruit and avocado. Toss with dressing and enjoy!