Olivado-Citrus Salad Recipe

Name: Olivado-Citrus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olivado-Lime Dressing:; 2 tablespoons freshly squeezed lime juice; Zest of 1/2 lime (about 1/2 teaspoon); 1/2 teaspoon Dijon mustard; 1 garlic clove, minced; 2 teaspoons honey; Pinch of salt; 6 tablespoons of Extra Virgin Olivado Oil (avocado-oil); Salad:; 1 Ruby Red grapefruit, cut into segments, sliced or chopped, pith removed; 2 navel oranges cut into segments, sliced or chopped, pith removed; 2 blood oranges (when available), cut into segments, sliced or chopped, pith removed; 1/2 small red onion, freshly sliced; 1 tablespoon fresh basil chiffonades (thin ribbons); 2 Haas avocados, ripe but firm; Watercress, arugula or other peppery green; 1/2 lemon

Servings: persons

Olivado-Lime Dressing:
2 tablespoons freshly squeezed lime juice
Zest of 1/2 lime (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
1 garlic clove, minced
2 teaspoons honey
Pinch of salt
6 tablespoons of Extra Virgin Olivado Oil (avocado-oil)
Salad:
1 Ruby Red grapefruit, cut into segments, sliced or chopped, pith removed
2 navel oranges cut into segments, sliced or chopped, pith removed
2 blood oranges (when available), cut into segments, sliced or chopped, pith removed
1/2 small red onion, freshly sliced
1 tablespoon fresh basil chiffonades (thin ribbons)
2 Haas avocados, ripe but firm
Watercress, arugula or other peppery green
1/2 lemon

1
Making the dressing:
2
In a small bowl, place lime juice, zest, Dijon mustard, garlic, honey, and salt, and whisk until the salt dissolves. Taste and adjust the balance of acid, sweet and salt.
3
Add one tablespoon of Extra Virgin Olivado Oil at a time and whisk to form smooth, velvety vinaigrette. Cover with plastic wrap and set aside in the refrigerator while preparing the salad.
4
Preparing the salad:
5
Place the segmented, sliced or chopped citrus in a bowl, add the red onion slices and fresh basil, toss to mix.
6
Cut the avocados in half lengthwise. Remove the pit using a small spoon. Scoop out the flesh from the skin using a large spoon, place on a cutting board, cut into large chunks. Carefully transfer the slices into a bowl, drizzle 1 teaspoon of Olivado-Lime Vinaigrette.
7
Rinse and dry the pepper greens. These will be used to garnish the salad.
8
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9
Assembling the salad:
10
Place the citrus on the plate.
11
Scatter the avocado over the top of the citrus.
12
Garnish the citrus and avocado with the peppery greens.
13
Drizzle 1 to 2 tablespoons of Olivado-Lime Dressing over the salad. Serve immediately

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Olivado-Lime Dressing:, 2 tablespoons freshly squeezed lime juice, Zest of 1/2 lime (about 1/2 teaspoon), 1/2 teaspoon Dijon mustard, and more.

Yes, Olivado-Citrus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Olivado-Citrus Salad

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