Avocado and Citrus Salad With Pistachios
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes
Servings/Yield: 4 Servings
Nothing sings the praises of winter citrus season better than this recipe for avocado and citrus salad with pistachios. Supreming the oranges and grapefruits is pretty much the only work involved. This citrus salad recipe gets plenty of brightness and acidity from two types of citrus and shaved red onions, and heart-healthy fat from avocados and SantéⓇ Candied Pistachios. You can pretty it up by including blood orange and ruby red grapefruit, and feel free to mix up the herbs a bit, too — cilantro and tarragon are also wonderful additions to the avocado and citrus in this salad recipe. It pairs perfectly with a nice fillet of halibut, or even fish tacos.
½ red onion, very thinly sliced
2 large avocados, pitted and sliced
¼ cup mint leaves
¼ cup parsley leaves
2 tablespoons extra virgin olive oil
½ cup SantéⓇ Candied Pistachios
½ teaspoon flaky sea salt
Fill a medium bowl with ice water and place onion slices in it. Allow to soak while assembling remaining ingredients.
Cut off pithy ends of grapefruits and oranges so they stand upright on a cutting board. With a sharp knife cut off peel and pith, following the curve of the fruit with the knife. Turn fruits on their sides and cut crosswise into ¼” thick slices.
Drain onions. On a serving platter arrange avocado slices, citrus, onion, and mint and parsley leaves. Drizzle with oil, and sprinkle with pistachios and salt.