Citrus Salad
Now is the time to enjoy tart tangy citrus of all kinds- it’s just the thing to brighten a grey winter day.
SERVINGS: Serves 8
INGREDIENTS
1 pink grapefruit
2 oranges
2 clementines
1 avocado
Juice and zest of 1 lime
3 cups baby arugula
¼ cup extra virgin olive oil
1 tablespoon honey
Kosher salt
Freshly ground black pepper
PREPARATION
With a sharp knife, cut off the ends of the grapefruit. Place a cut end down on a cutting board and slice off remaining peel from top to bottom as close to flesh as possible, making sure to remove all the white portion (pith). Hold the grapefruit over a bowl to catch the juice and use a small paring knife to slice in between the membranes. Gently lift out each grapefruit section and place in bowl as you work all the way around. Repeat with oranges. Set aside. Peel and segment the clementines. Set aside. Peel and slice avocado lengthwise. Set aside.
Arrange arugula on a platter. Lift citrus segments out of their juices, reserve juice. Scatter citrus over arugula. Scatter clementines and avocado over arugula. Zest lime rind and squeeze lime juice into bowl of citrus juice. Whisk in honey. Whisk in oil. Add salt and pepper to taste. Drizzle as much dressing as needed over salad immediately before serving (there may be more dressing than you need).