Winter Citrus Salad with Avocado-Basil Dressing
The recipe Winter Citrus Salad with Avocado-Basil Dressing can be made in about 20 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.31 per serving. One portion of this dish contains around 4g of protein, 19g of fat, and a total of 244 calories. 125 people have made this recipe and would make it again. Head to the store and pick up water, arugula, orange, and a few other things to make it today. It works well as a side dish. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Foxes Love Lemons. Overall, this recipe earns an amazing spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Winter Citrus Salad with Poppy Seed Dressing, Winter Citrus and Avocado Salad with Burratan and Balsamic Reduction, and Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
1/4 cup sliced almonds
4 cups packed arugula
1 avocado, peeled and pitted
2 blood oranges, peeled and segmented
2 tablespoons extra virgin olive oil
2 tablespoons roughly chopped fresh basil leaves
1 grapefruit, peeled and segmented
Pinch of kosher salt and ground black pepper
1 Cara Cara orange, peeled and segmented
4 to 6 tablespoons water
1 tablespoon white wine vinegar.jpg)
Equipment:
food processor
blender
Cooking instruction summary:
In mini food processor or blender, blend avocado, basil, oil, vinegar, water, salt and pepper until smooth. Depending on the size of your avocado, you may need more or less water to achieve a salad dressing consistency.Divide arugula between 4 salad plates. Divide citrus segments over arugula and sprinkle with almonds. Serve with dressing.
Step by step:
1. In mini food processor or blender, blend avocado, basil, oil, vinegar, water, salt and pepper until smooth. Depending on the size of your avocado, you may need more or less water to achieve a salad dressing consistency.Divide arugula between 4 salad plates. Divide citrus segments over arugula and sprinkle with almonds.
2. Serve with dressing.
Nutrition Information:
covered percent of daily need
