Citrus and Avocado Salad
This citrus and avocado salad was inspired by Alice Water’s The Art of Simple Food. This was one of the last cookbooks I added to my collection. It came out many years after I started learned to cook, but this is one of those books I wish I had early on in my cooking journey. The title is so fitting. So many cookbooks try to make things more complicated than they need to be. Waters understands that this does not have to be the case, and there is delicious artistry in simple food.
The original version from the cookbook can be found on page 240 and is for a grapefruit and avocado salad. There are exactly 6 ingredients, which includes 4 for the vinaigrette. Otherwise, it’s just the grapefruit and the avocado. Few people would think that a two ingredient salad would warrant real estate in a cookbook, but then again very few people would have thought to put these two ingredients together.
But why not? Avocado and citrus are ingredients that just about everyone enjoys. I’ve made this salad for company so many times and no one has ever complained that avocado and citrus seem like a strange combination. Most often, people react with a, “Why have I not thought of this before?” My version adds a bed of greens and a handful of nuts and has a slightly different take on the vinaigrette. However, it remains true to Waters’ version in that it is simple, unfussy, and absolutely delicious.
- Not sure how to supreme (that’s just a fancy word for segment) citrus? Check out this video>
- Still figuring out the best way to slice an avocado? Here you go>
- We love our vinaigrettes. For more vinaigrette inspiration, watch here>
- Do you own a salad spinner yet? Oh, it’ll change your life and make you eat a whole lot more greens. Get one here>
- Citrus (like grapefruit or oranges) – 2 to 3, segmented
- Shallots – 1 tbs., minced
- Dijon mustard – ½ tsp.
- Red wine vinegar – 2 tbs.
- Olive oil – 3 to 4 tbs.
- Avocado – 1 to 2 ripe, sliced
- Salad greens – ¼ lb.
- Sliced almonds – for serving
- Citrus – Supreme (that’s just the fancy French word for segmenting orange slices, but if you use it, people will think you’re so cool). (Can be done up to 2 days ahead)
- Shallots – Mince. (Can be done up to 3 days ahead)
- Whisk together shallots, mustard, red wine vinegar, and olive oil. Season to taste with salt & pepper.
- Slice avocado. Toss vinaigrette with greens, citrus, and avocado. Top with almonds.