Citrus And Avocado Salad With Honey Vinaigrette Recipes

CITRUS AVOCADO SALAD

Steps:

• Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Steps:

• Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
• Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
• Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
• Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
• Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.