Avocado citrus salad with mixed nut pesto

Avocado citrus salad with mixed nut pesto

Based on 44 ratings
Team

Team

Community member

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
arugula
1
oranges
½
grapefruit
½
avocado
1 tbsp
lemon juice (divided)
½ tbsp
Grand Marnier
72½ ml
olive oil (divided)
25 g
walnuts
25 g
pine nuts
40 g
Parmesan (grated)
¼ clove
garlic
5
mint leaves
½ tbsp
mustard (whole grain)
tsp
cayenne pepper
½ tsp
sugar
salt
pepper
MetricImperial

Utensils

salad spinner, large bowl, strainer, knife, small bowl, cutting board, food processor, salad servers

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-grate-cheese

How to grate cheese

how-to-segment-an-orange

How to segment an orange

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal330
Protein10 g
Fat38 g
Carb20 g
  • Step 1/7

    Wash and dry arugula.
    • 200 g arugula
    • salad spinner
    • large bowl

    Wash and dry arugula.

  • Step 2/7

    Fillet oranges and grapefruit, reserving the juice.
    • 1 oranges
    • ½ grapefruit
    • strainer
    • knife
    • small bowl

    Fillet oranges and grapefruit, reserving the juice.

  • Step 3/7

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

    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.
    • 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

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

    Stir remaining olive oil into the pesto.
    • 50 ml olive oil

    Stir remaining olive oil into the pesto.

  • Step 7/7

    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.
    • 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.

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