Sometimes a recipe isn’t so much an explicit set of exacting instructions as it is the exploration of an idea, or in this case, a reminder that “salad” doesn’t need to follow the formula of lettuce, cut up veggies and dressing. Here, peppery arugula (which is actually an herb) layered with a variety of refreshing sweet and tangy citrus and then topped with some creamy avocado come together for a deliciously satisfying work of art….also known as a salad!
This time of year, when citrus varieties abound, I like to branch out from the basic (oldie but goodie!) navel orange. In this salad I have used:
1. Grapefruit, always a red/pink variety because I love their flavor best!
2. Cara Cara Oranges, which can range in color from orange to pinkish red, have super sweet flavor and tend to be a bit less acidic than other oranges.
3. Blood Oranges, because their color is so cool! And their flavor is pretty amazing as well, which like their color, seems a bit deeper with some red berry undertones.
4. Orange, oldie but goodie indeed! At the height of the season is there anything more enticing than a freshly peeled orange?
Whichever citrus you choose for your salad, you will want to remove the rind as well as the white pith, which can be somewhat bitter. To do this, cut off the top and the bottom of the citrus to create a flat surface on each end. Using a small sharp knife, cut in arcs from top to bottom removing rind and pith and at the same time trying not to cut away too much fruit. I find that I usually take a first pass around the fruit, removing the rind. And then I’ll go back around it a second time shaving off some of the remaining pith.
Once you’ve completed removing the rind, you’re finished with the most laborious part of this salad! Slice your peeled fruit, cut up your avocado however you would like, (slices, chunks, you make the call) and you are ready to layer up this simple salad! A few handfuls of arugula on your platter, arrange your citrus slices, top with avocado, boom, DONE!
Drizzled with extra virgin olive oil, and sprinkled with a bit of kosher salt (or better yet Maldon salt) and freshly cracked pepper I like this salad as is. But if you want to kick it up a notch or two here are some quick and easy suggestions:
- Feta-Want a little more salty goodness? Sprinkle some feta on top.
- Nuts-Craving some extra crunch? I’d reach for the pistachio nuts or some toasted almonds or pine nuts!
- Herbs-Needing some more herbaceous goodness? Mix the arugula with some cilantro if that’s your thing, or basil!
Enjoy! And let me know about your variations on the theme of herby, citrus avocado creations!
Arugula Citrus Avocado Salad
Ingredients
- 4 cups arugula
- 2-3 citrus (blood orange, Cara Cara, grapefruit) a variety makes the salad more interesting!
- 1/2 large avocado
- extra virgin olive oil
- kosher salt and freshly cracked pepper
- feta cheese (optional)
- toasted pine nuts/almonds (optional)
Instructions
- Mound arugula on serving platter and layer with citrus slices and avocado. Drizzle with EVOO and sprinkle with a bit of salt and pepper.
- Still wanting more? Scatter about a tablespoon or so of Feta cheese over the salad and perhaps a tablespoon or so of chopped nuts.