Avocado citrus salad with mixed nut pesto

Nutrition per serving

• Step 1/7

  
  • 200 g arugula
  • salad spinner
  • large bowl

  Wash and dry arugula.

• Step 2/7

  
  • 1 oranges
  • ½ grapefruit
  • strainer
  • knife
  • small bowl

  Fillet oranges and grapefruit, reserving the juice.

• Step 3/7

  
  • 5 leaves mint
  • ½ avocado
  • ½ 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

  
  • ½ tbsp lemon juice
  • ½ tbsp Grand Marnier
  • 22½ ml olive oil
  • ½ 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

  
  • 25 g walnuts
  • 25 g pine nuts
  • 40 g grated Parmesan
  • ¼ garlic clove
  • ½ tbsp mustard
  • ⅛ 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

  
  • 50 ml olive oil

  Stir remaining olive oil into the pesto.

• Step 7/7

  
  • salt
  • pepper
  • salad servers

  Carefully fold the citrus fillets into the arugula, then mix with the dressing. Once the salad is plated, top with avocado and season with salt and pepper. Serve with a few dollops of pesto.