This citrus salad belongs in your year-round bag of tricks – it’s a colorful showstopper on a winter table and equally delightful as a cool summer side.
INGREDIENTS
1 blood orange
1 grapefruit
1 navel or cara cara orange
½ cup matchstick-cut jicama
¼ cup thinly sliced red onion
4 cups chopped lettuce like romaine, spinach, arugula or mixed greens
Honey-Lime Vinaigrette (recipe follows)
1 large avocado, cubed
¼ cup toasted pepitas
For the Honey-Lime Vinaigrette
3 Tbsp. lime juice and any reserved citrus juice
1 tsp. cumin
1 tsp. honey
1 tsp. minced shallot
¼ tsp. cayenne pepper
¼ cup neutral oil
PREPARATION
• Using a sharp knife, remove the peels and pith from the blood orange, grapefruit and navel orange. Slice the fruit into Œ-inch rounds, reserving any juice for use in the vinaigrette.
• In a large bowl, combine the blood orange, grapefruit, navel orange, jicama and red onion and gently toss with honey-lime vinaigrette to taste. Add the lettuce and toss, then fold in the avocado.
• Top with toasted pepitas and serve immediately.
This article appears in Readers’ Choice 2018.