If you’ve ever eaten at our house, or really anywhere I’m doing a bit of the cooking, I’ve probably busted out some version of a citrus and avocado salad. It’s my go to. Everyone likes it, at least that’s what you all tell me, and you can generally find good quality ingredients all year long.
Like most things, this wasn’t an original idea on my part. It’s an adaptation of one of my favorite salads, from one of my favorite restaurants in Philly, Dmitri’s. When I was younger my parents would bring me home food on Friday nights after their dinner date. Rather than actually going out to eat with them, I would insist on staying home ’cause I was finally old enough to do so, and every time I would ask them to bring me some food home. This salad was my #1 request. The original version at Dmitri’s is served over chopped romaine, sprinkled with slivered, toasted almonds, dressed with olive oil, red wine vinegar and lots of black pepper.
I’ve done a few variations of this myself over the years using mixed greens instead of romaine, adding in sliced fennel when it was in season or even trying it over grilled lettuce. But, for this version, I oped for no lettuce and kept it as more of a side dish. I wanted it to be like a vegetarian sashimi plate, maybe, just bare with me…
With this salad, if you don’t want to fuss over the plating, don’t. The colors and flavors will stand all on their own. Just make sure your avocados are ripe. A hard avocado won’t cut it here.
Avocado & Citrus Salad
- 1 Avocado
- 1 Grapefruit
- 1 Orange
- Handful of Sliced Almonds – Toasted
- Olive Oil
This salad looks so good with the contrasting colors, bright greens from the avocado and the orange and pink from the citrus. It’s hard to mess up. You can either chop everything up into bit sized pieces, toss and eat up. Or, you can plate it up all fancy if you like. Here I took the fancy route.
Cut your avocado into thin slices and fan a few slices out in your hand and arrange around the plate. Next place your sliced citrus anywhere on the plate you don’t have avocado. Scatter some toasted sliced almonds and chives on top and finish with a drizzle of olive oil and some salt and pepper. Make sure to get the salt on the avocado, you want it to be seasoned. That’s it. Eat up!