Citrus Salad with Basil Vinaigrette
Ingredients
For the Basil Vinaigrette
- 1 cup loosely packed basil leaves
- ¼ cup red wine vinegar
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ cup olive oil
- Salt and ground black pepper to taste
For the Salad
- 1 pink grapefruit
- 2 oranges
- 2 blood oranges
- 2 tangerines
- 1-2 avocados, seeded, peeled and sliced
- 5 ounces mesclun mix, (baby spinach, arugula, butter lettuce or kale can be used)
- ¼ cup pistachios, shelled and lightly toasted
- Salt and Pepper to taste
Instructions
To Make the Vinaigrette
- Put the basil leaves, red wine vinegar and garlic cloves in a blender. Cover the blender and blend on high speed. You may need to stop and push the ingredients down with a spoon.
- Add the Dijon mustard and honey and blend for about a minute. With the motor running on a lower speed, add the olive oil. Season with salt and pepper to taste and blend on high for a couple of minutes or until smooth. Reserve.
To Make the Salad
- Carefully peel the citrus, removing as much pit as possible. Slice into wheels. Remove any seeds. Peel the tangerines and separate into segments.
- Arrange the salad greens on a platter or large bowl. Arrange the citrus and avocado slices on top. Top with pistachios and lightly season with salt and pepper. Drizzle with desire amount of vinaigrette.
Notes
- The citrus ingredient list is just a guideline, use whatever citrus fruit you like.
- You can make this citrus salad ahead of time! Peel and slice the citrus fruit the day before and store it in an airtight container in the refrigerator.
- You can also make the amazing homemade basil vinaigrette ahead of time. Store the basil dressing in an airtight container in the refrigerator for up to 5-6 days.
Nutrition
Calories: 309 kcal, Carbohydrates: 20 g, Protein: 3 g, Fat: 26 g, Saturated Fat: 4 g, Sodium: 20 mg, Potassium: 458 mg, Fiber: 5 g, Sugar: 12 g, Vitamin A: 1329 IU, Vitamin C: 56 mg, Calcium: 60 mg, Iron: 1 mg
