Avocado citrus salad with mixed nut pesto

Step 1/7

• 400 g arugula

• salad spinner
• large bowl

Wash and dry arugula.

Step 2/7

• 2 oranges
• 1 grapefruit

• strainer
• knife
• small bowl

Fillet oranges and grapefruit, reserving the juice.

Step 3/7

• 10 leaves mint
• 1 avocado
• 1 tbsp lemon juice

• cutting board
• knife

Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.

Step 4/7

• 1 tbsp lemon juice
• 1 tbsp Grand Marnier
• 45 ml olive oil
• 1 tsp sugar
• salt
• pepper

• small bowl

For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.

Step 5/7

• 50 g walnuts
• 50 g pine nuts
• 80 g grated Parmesan
• ½ garlic clove
• 1 tbsp mustard
• ⅓ tsp cayenne pepper
• salt
• pepper

• food processor

For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.

Step 6/7

• 100 ml olive oil

Stir remaining olive oil into the pesto.