Citrus fruit and avocado salad

Citrus fruit and avocado salad

Total: 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 281 kcal
, Fat: 19 g
, Carbohydrate: 20 g
, Protein: 4 g
Make the most of citrus fruit season with this colourful and refreshing salad recipe. The creamy avocado goes perfectly with the acidic flavours of the juicy citrus fruits. Simple, balanced and full of vitality – this salad is a real feast for your taste buds.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

100 g baby lettuce
1 grapefruit
1 blood orange
1 blond orange
1 clementine
1 avocado

Dressing

1 tbsp lemon juice
3 tbsp olive oil
1 tsp maple syrup
1 pinch salt
a little pepper
1 kumquat, as desired
10 peppermint leaves
1 tbsp pine nuts, roasted
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How it's done

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Salad

Arrange the baby salad leaves on a platter. Slice off the tops and bottoms of the grapefruit, oranges and clementine, then remove the peel down to the flesh. Cut the fruit into slices.

Dressing

Whisk the lemon juice, oil and maple syrup, season, drizzle over the salad. Cut the kumquat into slices, scatter on top of the salad along with the mint leaves and pine nuts.

How-tos

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