Avocado and Citrus Salad with Chile-Lime Dressing

We usually ease up on our salad consumption during the winter months, so when spring comes around it’s a pleasure to tuck into a refreshing salad with our meals. The farmers at my local market are beginning to arrive with spring green offerings, and many varieties of citrus are still available too.

This salad is inspired by my recent trip to Mexico. I ate my way through many delicious meals in Oaxaca and Mexico City where of course avocados, chiles and lime were very common.

Daytime high temperatures hovered in the mid-80’s°F – low 90’s°F during the trip, so salads made an appearance at both lunch and dinner. All in our party looked forward to including a cool dish that showcased the bounty of produce available at the start of Mexico’s spring season.

Please use this recipe as a guideline for what you enjoy and/or have on hand. I have used mandarins, tangerines, and kumquats; mixing and matching according to the situation. Radishes and/or beets would also be delicious. If you happen to be one who cannot tolerate cilantro, try flat leafed parsley or mint instead. Finally, adding a bit of fresh jalapeño pepper might be nice if you care to dial-up the picante.

Avocado and Citrus Salad with Chile-Lime Dressing

5 from 1 vote

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Servings 4 as a side dish

Ingredients

  

For the dressing

• 1/2 teaspoon lime zest freshly grated
• 2 tablespoons lime juice freshly squeezed (from 1 medium-to-large lime)
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon-style mustard
• 3 tablespoons olive oil extra virgin
• 1 teaspoon ancho chile powder
• 1/4 - 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon sea salt
• 1/4 cup red onion thinly sliced

For the salad

• 2 medium avocados ripe but still firm
• 1 medium grapefruit
• 1 medium navel orange
• 1 medium Persian cucumber substitute 1/3 of an English cucumber
• 1/4 cup fresh cilantro mostly leaves, some stems are okay, roughly chopped
• 2+ cups salad greens such as arugula, spring mix, baby letuces

Instructions

 

For the dressing

• Rinse and dry the lime, then use a very fine grater, or “Microplane” to remove 1/ 2 teaspoon of just the lime zest. Squeeze the lime to obtain two tablespoons of juice.
• Transfer the zest to a small bowl, then add thelime juice, vinegar, honey, mustard, chile powder, salt and pepper. Stir to combine then slowly whisk in the olive oil. Stir in the sliced red onion and set aside

For the salad

• Cut or peel the rinds from the grapefruit and orange, making sure to remove the white pith, which is bitter. Slice crosswise into 1/ 4=inch rounds. Cut each round into large bite-sized pieces. Transfer toa large salad bowl.
• Cut the avocados in half lengthwise and carefully(!) remove the pit. Cut into lengthwise quarters then slice across each quarter into 1/ 2-inch pieces. Add to the salad bowl.
• Slice the Persian cucumber crosswise into 1/8-inch slices. Add to the salad bowl.
• Use a fork or small tongs and remove the red onion slices from the dressing. Add to the salad bowl.
• Add about one-half of the dressing then gently toss the salad ingredients taking care to not mush the avocado slices and break apart the citrus slices. Lastly add the cilantro and give the salad a final stir. Add additional dressing if needed, taking care to not overdo it.
• Spread the salad greens onto a wide, shallow serving bowl or plate. Drizzle a bit of remaining dressing onto the greens and lightly toss. Arrange the avocado, citrus and cucumber mix atop the salad greens. Serve immediately.