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Bright, refreshing, simple and show-stopping! Spicy arugula, vibrant citrus and creamy avocado finished with a lime and honey vinaigrette.



Yields6 Servings
Prep Time10 mins

Dressing
 4 Tbsp fresh lime juice
 3 Tbsp honey
 1 shallot, peeled and minced
 1 tsp Dijon mustard
 ¼ cup olive oil
 ½ tsp kosher salt
 fresh cracked black pepper
Salad
 2 pink grapefruits
 3 large navel oranges
 5 cups washed arugula
 2 mini cucumbers, cut in wedges
 2 avocados, peeled and thickly sliced
  cup chopped pistachios
 ¼ cup pecorino cheese, shaved with a vegetable peeler

1

Make the salad dressing. In a bowl whisk together the lime juice, honey, minced shallot and Dijon mustard. Slowly whisk the olive oil in a steady stream until emulsified. Add salt and fresh cracked black pepper.

2

Using a sharp knife segment or supreme the pink grapefruit and oranges. To supreme citrus, cut off the top so that the flesh is visible.Now cut off the same amount from the bottom so that your citrus sits flat. Cut from top to bottom curving the knife to the shape of the orange. Repeat all the way around. Next, cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing to the core. If you follow the membrane, you’ll see that you’re cutting out wedges. Voila...citrus supremes.

3

After supreming all that citrus you may have some juice left on your cutting board. Add around 2 Tbsp of the orange juice to your finished dressing.

4

Arrange the arugula in a large salad bowl or individual smaller ones. Divide the grapefruit and orange sections between. Top with the cucumber wedges and avocado slices.

5

Just before serving, drizzle some of the salad dressing over top. You may have extra for another use.

6

Sprinkle the salad with chopped pistachios and shaved pecorino cheese.


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Ingredients

Dressing
 4 Tbsp fresh lime juice
 3 Tbsp honey
 1 shallot, peeled and minced
 1 tsp Dijon mustard
 ¼ cup olive oil
 ½ tsp kosher salt
 fresh cracked black pepper
Salad
 2 pink grapefruits
 3 large navel oranges
 5 cups washed arugula
 2 mini cucumbers, cut in wedges
 2 avocados, peeled and thickly sliced
  cup chopped pistachios
 ¼ cup pecorino cheese, shaved with a vegetable peeler

Directions

1

Make the salad dressing. In a bowl whisk together the lime juice, honey, minced shallot and Dijon mustard. Slowly whisk the olive oil in a steady stream until emulsified. Add salt and fresh cracked black pepper.

2

Using a sharp knife segment or supreme the pink grapefruit and oranges. To supreme citrus, cut off the top so that the flesh is visible.Now cut off the same amount from the bottom so that your citrus sits flat. Cut from top to bottom curving the knife to the shape of the orange. Repeat all the way around. Next, cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing to the core. If you follow the membrane, you’ll see that you’re cutting out wedges. Voila...citrus supremes.

3

After supreming all that citrus you may have some juice left on your cutting board. Add around 2 Tbsp of the orange juice to your finished dressing.

4

Arrange the arugula in a large salad bowl or individual smaller ones. Divide the grapefruit and orange sections between. Top with the cucumber wedges and avocado slices.

5

Just before serving, drizzle some of the salad dressing over top. You may have extra for another use.

6

Sprinkle the salad with chopped pistachios and shaved pecorino cheese.

Citrus Avocado Salad with Pistachio and Pecorino