Olivado-Lime Dressing:
Salad:
- 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
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
Preparation
Making the dressing:
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.
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.
Preparing the salad:
Place the segmented, sliced or chopped citrus in a bowl, add the red onion slices and fresh basil, toss to mix.
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.
Rinse and dry the pepper greens. These will be used to garnish the salad.
Assembling the salad:
Place the citrus on the plate
Scatter the avocado over the top of the citrus.
Garnish the citrus and avocado with the peppery greens.
Drizzle 1 to 2 tablespoons of Olivado-Lime Dressing over the salad. Serve immediately.
