Saturday, April 7, 2012

Avocado and Citrus Salad

As I anxiously await the arrival of fresh local produce, I have to remind myself, it's only April.  The warm weather has lured my brain into summer produce mode and wanting to rush the season.   I got an early jump on my vegetable garden this year, having planted peas, arugula, and radishes.  They can handle the colder nights and even a light frost.  I threw a few mesclun and lettuce seeds in the garden as well....sort of an experiment you might say.  Everything I've read says, don't let the warm weather fool you into rushing the planting season, but my lilac, azaleas, and clematis are all poised to bloom.  Should I ask them to wait too? Anyway, mesclun and lettuce are a bit more tender and could eat it if we have a frost.  I decided to throw caution to the wind.  After all, what's the worst thing that could happen? In the meantime, I will have to make do with produce shipped in from other parts of the world.

Until you can get your hands on some local salad fixings, add some zip to a salad with citrus.  I've made this salad with both ruby red grapefruit and clementines.  I prefer the tartness of the grapefruit and the beautiful color as well. Use what you like, or whatever you have lurking in your refrigerator.  

Avocado and Citrus Salad with Citrus Dressing
Serves 4

About 4 handfuls of baby salad greens (I know that is not a scientific measurement, but that's how I do it)
1/4 small red onion, thinly sliced
1 ruby red grapefruit, sectioned and pith removed (about a cup of whatever citrus you choose) 
2 small Haas avocados, cut in half and sliced cross-wise

Citrus Dressing:
1/4 cup freshly squeezed orange juice
2 tablespoons white wine vinegar
1 heaping teaspoon honey mustard  (you can use 1 teaspoon honey, and 1/4 teaspoon dijon mustard)
2 tablespoons extra virgin olive oil
salt and pepper to taste

  1. Toss salad greens and onion together.  Arrange on 4 salad plates.
  2. Top salad with sliced avocado and grapefruit sections.
  3. Measure all dressing ingredients into a small jar.  Close lid and shake vigorously.
  4. Drizzle dressing over salad and enjoy!

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